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Tuesday
November 18,
2008 |
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Deviled Eggs
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For 6 whole eggs:
1/4 cup mayonnaise
1 tsp. vinegar
1 tsp. prepared mustard
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1/8 tsp. salt
dash of pepper
paprika for garnish
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Carefully cut 6 hard-boiled eggs into halves, lengthwise. Remove yolks and place them in separate bowl.
Arrange egg white halves on serving plate. Using a hand mixer on slow speed, blend egg yolks with mayonnaise,
vinegar, mustard, salt and pepper until creamy. (A small amount of milk can be added to thin mixture).
Drop mixture by teaspoonfuls into empty egg yolk cavities in egg whites. Sprinkle paprika over the
top of each egg to garnish.
Variations:
- add 2 Tbsp. pickle relish to egg yolk mixture
- add a green olive half to the top of each finished egg for garnish
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