"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Deviled Eggs Recipe

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This recipe for Deviled Eggs, by , is from Mom's 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!

Contributor:  
Contributor:  
Mom

Category:
Category:

Ingredients:  
Ingredients:  
1 dozen hard-boiled eggs (To hard-boil eggs: Place in a pan and add enough water to cover the eggs. Place on stove and bring water to a boil. Boil for 10 minutes. Remove from heat and rinse eggs with cold water. When eggs are cooled, gently crack eggs and peel. Sometimes it helps to peel the egg while it's in the bowl of cold water---the shell slips off more easily. Rinse the eggs so all the shell is removed.)
Yellow mustard
Kraft Miracle Whip mayo
Vlasic Sweet Pickle Relish
Salt/pepper
Paprika

Directions:
Directions:
1. Boil the eggs.
2. Slice the eggs down the middle length-wise.
3. Carefully scoop out the yolk into a large bowl and set aside the egg. Do this for ALL the eggs.
4. Using a fork, mash the egg yolks so they're not chunky.
5. Add the remaining ingredients (except the paprika) a tablespoon at a time until you get the taste YOU like.
6. Once you have this mixture perfect, you can begin scooping into the eggs. (You may have mixture left over or you may have an egg or two left over.)
7. Finally, sprinkle the eggs with paprika and refrigerate.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is Grandma Ford's recipe. She has made these for as long as I can remember and I have always loved them!

 

 

 

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