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Granny's Deviled Eggs Recipe

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This recipe for Granny's Deviled Eggs is from The Engel Family Cookbook Project, 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:  
6 eggs

1/4 cup of mayo

1 teaspoon of yellow mustard

1 teaspoon of apple cider vinegar

salt and pepper to taste

Directions:
Directions:
Boil eggs:
Fill a large pot with water; bring to a boil over high. Carefully lower eggs into boiling water; cook, undisturbed, for 11 minutes, 30 seconds.

Make ice bath:
Meanwhile, fill a large bowl halfway with ice; add water to cover. Set ice bath aside.

Chill eggs:
Using a slotted spoon, immediately transfer cooked eggs from boiling water to ice bath. Let stand until completely cooled, at least 5 minutes.

Peel eggs:
Working with 1 egg at a time, firmly tap on a flat surface until cracks form all over the shell. Peel under cold running water.

Halve eggs:
Cut eggs in half lengthwise; remove yolks. Set egg white halves aside.

Using a fork, mask together yolks, mayonnaise and vinegar in a medium bowl. Add mustard, salt, and pepper; stir well to combine. You can use a mixer for this.

Fill eggs:
Spoon or pipe about 1 tablespoon filling into each egg white half. Garnish with paprika, if desired. Serve immediately, or store, covered, in refrigerator up to 3 days.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Recipe given to me by Louise Wilson, my mother

 

 

 

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