Deviled Eggs

Deviled Eggs

12 eggs (1 dozen), hard boiled and peeled
½ cup mayonnaise
2 t. vinegar
2 t. prepared mustard
¼ t. salt
pepper, to taste

Carefully slice eggs in half the longest direction. Put yolks in a medium size bowl. With a fork, mash the yolks until fine. Add the remaining ingredients. With a spoon, carefully pack the filling back into the egg white halves.

My daughter Emily loves to make deviled eggs and when she made them a few days ago she put the filling ingredients in our food processor and mixed them up until they were very smooth. Then she put the filling in a plastic bag and cut the corner out of the bag (like you might do for frosting) and she filled the eggs with this finishing them off with a nice looking curly-q on the top! They were very nice looking!

Back to:
Side Dishes
The Homestead Kitchen
HOME