Deviled Eggs

Yum!  Who doesn't love a deviled egg?  I love to make these anytime we host a get together or go to a family gathering.  These make a great appetizer/h'orderves.  

These are very simple to make, so I wanted to share my simple, no fuss or frills, traditional deviled egg recipe.  Follow along to learn how to make em:

Deviled Eggs (double recipe as needed)

*Recipe from Better Home and Gardens

Print Recipe

6 hard-cooked eggs

1/4 cup mayonnaise

1 teaspoon prepared mustard

1 teaspoon vinegar

Salt and Pepper to taste

Paprika (optional)

For a perfectly boiled egg, place eggs in a large pot, cover with cold water, add a pinch of salt and bring to a boil.  When the water comes to a rolling boil, cover the pot with a lid and turn off the heat.  Let the eggs sit for 20 minutes.  After 20 minutes, run cool water over eggs and peel.

Slice the eggs in half lengthwise.  Pop yolks into a bowl.  To the yolks add the mayonnaise, mustard and vinegar (plus salt and pepper to taste) and beat well.  Spoon yolk mixture into a piping bag or ziptop bag (with the corner cut) and pipe mixture into eggs, or just spoon it onto the eggs.

Lightly sprinkle with paprika.

Dish up and enjoy!  If serving at a party these should only be kept out for 2 hours or kept cool.