Directions: |
Directions:1. Place eggs in a single layer in a saucepan and cover with enough water that there is 1 1/2 inches of water above the eggs. Heat on high until water gets to a rolling boil, cover with a lid, remove from heat and leave covered for 12 minutes, then rinse under cold water continuously for 1 minute and leave until totally cool.
2. Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
3. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve. |
Personal
Notes: |
Personal
Notes: Although you don't see them that often anymore, people seem to just love deviled eggs. Especially at tailgating or other events where food is mostly finger food. I made these for the tailgating that Rich and I went to just last weekend 09/19/2015 at the Brewer's game in Milwaukee, Wisconsin with the Mihalek cousins. I added olives sliced in half on top of each deviled egg. They looked really nice everyone that liked olives enjoyed them but those that didn't like olives just took them off. I think sliced cherry tomatoes or tiny slice of a dill pickle or other things (be creative) would be great on the eggs. Enjoy!
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This recipe for Classic Deviled Eggs is from