Deviled Eggs


Deviled Eggs


  • 6 eggs
  • 2 T. mayonnaise
  • 1 tsp. yellow mustard
  • 1 tsp. white vinegar
  • 1/4 tsp. paprika
  • 1/8 tsp. salt


  • Place 6 eggs in a saucepan and cover with cold water by 1 inch. Bring to a simmer over medium-high heat. Cover and simmer for 10 - 12 minutes. Drain, cool in ice water and peel. Cut the eggs in half. Remove the yolks. Mash the yolks. Add the mayonnaise, mustard, vinegar and salt to the yolks. Blend until smooth. Fill the whites with the yolk mixture. Dust the yolks with paprika.
  • For variation, use Dijon mustard, cider vinegar and chopped tarragon in place of the yellow mustard, white vinegar and paprika.

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