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Deviled Eggs Recipe

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This recipe for Deviled Eggs, by , is from A Collection Of Favorite Recipes & Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Charles & Chris Boyette
Added: Wednesday, January 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 hardboiled eggs, peeled (see directions below)
Salt and pepper to taste
3 teaspoons prepared mustard
3 teaspoons apple cider vinegar
2-3 heaping tablespoons mayonnaise (app.)

Directions:
Directions:
Slice the hardboiled eggs in half the long way. Place white portion on a plate and put the yolks in a shallow bowl. Using a fork (with thin tines, if you have one) break up the yolks until they resemble coarse meal. Add salt and pepper (I use a few shakes of each) and mix in. Add mustard and stir until it is all mixed in. It will be thick. Add vinegar, stirring until well blended. The consistency should still be rather thick. Add enough mayonnaise to make the yolk mixture smooth but not thin. Drop by spoonfuls into the cavities in the egg whites. (I usually use a second spoon to push the yolk mixture off of the first spoon.) Sprinkle with paprika and serve.

Options
You can make the eggs look fancy by putting the mixture into a Ziploc bag, pressing out most of the air, and sealing the top, then cut one corner off of the bottom and squeeze the yolk mixture into the egg whites. To make them look even more professional you can pipe the egg yolk mixture into the egg whites using a cake decorating bag and a large flower tip.

Number Of Servings:
Number Of Servings:
12

 

 

 

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