Deviled Eggs

Ingredients

• 12  eggs 
• 24 servings hot sauce such as tabasco
• 0.3 cup mayo 
• 24 servings paprika for sprinkling
• 1 teaspoon juice of 1 mandarin (cut crosswise then tablespoon into jar over a strainer) 
• 2 teaspoons toppings: such as pickles chopped
• 24 servings salt and pepper black
• 1 teaspoon sugar 
• 1 teaspoon vinegar white
• 1 teaspoon mustard yellow

Equipment

• bowl
• pot
• slotted spoon

Directions

1. Watch how to make this recipe.
2. Fill a large pot with enough water to cover the eggs, then bring to a boil. Using a slotted spoon gently lower the eggs into the boiling water. Cover and let simmer for 10 minutes.
3. Remove the eggs from the heat and run under cold water until completely cooled.
4. Peel the eggs, cut in half and scoop out the yolks into a medium bowl.
5. Add the mayo, mustard, pickles, pickle juice, sugar, vinegar, hot sauce and salt and pepper to taste, and mix with a fork until well combined.
6. Using a small spoon, fill each egg white half with a generous teaspoon of filling. Lightly sprinkle with paprika to garnish.