Deviled Eggs
This recipe is for 6 eggs which makes 12 deviled eggs. If you want to make 24 deviled eggs, cook 12 eggs and double the rest of the ingredients.
6 hard boiled eggs, cooled and cut in half
2 tsp. yellow mustard (you can use spicy mustard for a slightly different taste)
2 tsp. white vinegar (red wine vinegar will also work, but will change the color of the eggs a little bit)
2 T. mayonnaise (I use light, you can also use Miracle Whip if you like the taste of it)
Salt and pepper to taste.
2 tsp. yellow mustard (you can use spicy mustard for a slightly different taste)
2 tsp. white vinegar (red wine vinegar will also work, but will change the color of the eggs a little bit)
2 T. mayonnaise (I use light, you can also use Miracle Whip if you like the taste of it)
Salt and pepper to taste.
Place the cooked yolks in a bowl with a pinch of salt (I use kosher salt) and mash with a fork until all large lumps are gone. Add vinegar, mustard and mayonnaise and stir rapidly with a fork to blend. Add a little black pepper and mix. Spoon filling into empty egg whites. Be careful not to fill them too full or you will run out of filling. You can serve as is, or sprinkle with paprika or top with olive slices for a “party” look.
I never, ever get tired of deviled eggs... so delicious.. the only problem is we have to wait for Easter Sunday.. That is when we eat them...:(
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