I made these for our last Smith Night and I’m always reminded of how much I love them…especially this recipe. What ingredients differ in your recipe for deviled eggs? Most people that have made them for functions that I’ve attended have used different ingredients and the slightest change can give them a very different taste! This is the recipe that I’ve loved the most so far 🙂
6 hard cooked eggs
1/4 cup mayonnaise
1 tsp yellow mustard (I use Dijon)
1 tsp vinegar
Halve the eggs lengthwise after they have been cooked and cooled.
Remove yolks and set the whites aside.
Put yolks in a small bowl and mash with a fork.
Add mayo, mustard, and vinegar. Mix well.
Fill egg whites with the yolk mixture (I usually spoon the mixture into a ziploc bag and cut off one of the tips…using it like a decorating bag!).
Cover and chill until time to serve.
Sprinkle paprika on top before serving.
(recipe courtesy of Better Homes and Gardens New Cook Book)
*Tip – You can actually find some really cute deviled egg platters these days. I found mine (lime green, plastic, and dishwasher safe!) at JoAnn Fabrics! Here are a few links:Watermelon Deviled Egg Tray