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McCarter Deviled Eggs Recipe

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This recipe for McCarter Deviled Eggs is from Grandma McCarter's Special Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Dozen large eggs
1 tbsp. mayonnaise
1 tbsp. Laverne's Sweet Hot Mustard
1 tsp. sugar
1 tsp. vinegar
Pinch of salt and pepper
Paprika
Directions:
Directions:
Cover eggs in water in a pan and boil for 10 minutes. Drain water and let cool on a plate.

After eggs have cooled, remove shells and cut in half. Remove yolk with a spoon and place in a bowl. Mix the remaining ingredients into the egg yolks. For a sweeter taste, add more sugar, for a more tart taste, add a dash more vinegar.

Arrange empty egg white halves on a plate. With a spoon, fill the center of each egg white with the yolk mixture. Overfill the center of the egg just a bit. To be really fancy, you can do this with a pastry filler. Sprinkle top of eggs with a little paprika.

Always keep deviled eggs chilled, and they should be consumed within a few hours of taking them out of the frig.
Personal Notes:
Personal Notes:
Mom used to get compliments on these eggs from everyone. She believed the secret was in the homemade mustard she always kept in the cupboard. If this is not available, you can use store bought Hot Sweet Mustard. For spicier taste, add a pinch of horseradish sauce to the egg mixture. Add a little more mayonnaise to make creamier.

 

 

 

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