Deviled Eggs Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 10 to 12 hard boiled eggs
1/2 C Mayo (NOT Miracle Whip)
1 - 2 T. Cidar or White Vinegar
1/2 to 1 tsp. prepared mustard
salt and pepper, Paprika
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Directions: |
Directions:Place eggs in pan, cover with cold water and bring to full rolling boil. Remove pan from heat and let sit for 20 to 25 minutes. Immediately place under cold running water. Change water after a few minutes with new cold water -- they should now be cool enough to shell under running water. Cut eggs in half length wise and remove egg yolks.
Place egg yolks in separate bowl and mash up with fork. Add salt and pepper to taste. In separate small bowl, mix mayo with vinegar and mustard, stir well until smooth - taste it. It should taste slightly vinegary and be a pretty lemony color. Add a little at a time to egg yolks, stirring well, until you have the correct consistency - slightly firm, not too soft. Fill egg whites with mixture, sprinkle with paprika and refrigerate several hours. |
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Personal
Notes: |
Personal
Notes: Okay, this is how I learned to make deviled eggs, so obviously it's the way Mom made them too. All my friends in Nevada and Calif. and Dennis' relatives claim mine are absolutely the greatest, so I thought I'd try to write up a recipe. Again, I guessed at the amounts because I simply throw the ingredients in a bowl and don't measure, but I think this is pretty close.
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