Deviled Eggs

Deviled Eggs
Deviled Eggs

Also known as Beany’s Deviled Eggs

6 eggs
1/2 cup mayonnaise
1 tablespoon vinegar
1 teaspoon prepared mustard
salt and pepper to taste

Put the eggs in a saucepan and then add enough cold water to cover them well. Bring them to a boil. Then turn the heat low so that the eggs will barely simmer 20 minutes.

Drain off the hot water. Put the pan in the sink and run cold water over the eggs. If you are in a hurry to chill them put some ice cubes in the water. Chill them when they are cool.

Crack the shell all over the egg. Peel and cut eggs in half the long way and pry the yolk out gently with a knife. Be careful not to break the white. A soup plate is best to put the yolks in for mashing because of its rounded sides and flat bottom. Mash the egg yolks with a fork until all the lumps are out.

Then add the mayonnaise, vinegar, mustard, salt and pepper. Blend well and taste for seasoning. Put this mixture back in to the egg whites.

Beany found that a table knife worked better than a spoon. The filling will be a little rounded. Sprinkle paprika over the yellow part. In case the white of an egg has broken apart you can push it back in place over the filling.

When Beany took deviled eggs to a picnic she always put the two halves back together. They travel better that way and take up less space.

Makes 12 halves.

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