Deviled Eggs
Shannon LeMmon
I have been using this recipe for 25 years. It is our favorite for holidays like Easter, Thanksgiving, and Christmas. It is slightly modified from a Better Homes and Garden's recipe from a cookbook I got when I got married.
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
- 12 hard boiled eggs cut in half the long ways
- 1/2 cup Mayonnaise made with olive oil no high fructose corn syrup
- 2 tsp mustard
- 2 tsp white distilled vinegar
- Paprika
Peel boiled eggs and cut eggs in half the long way.
Pop out yolks, being careful to not tear the egg and put in a small bowl.
Use a fork to mash the yolks.
Add mayo, mustard and vinegar.
Mix well and until fairly smooth. A fork is enough to do this with, you don't need any other electric tools.
With a spoon, gently spoon the mixture into the empty egg halves. I like them a little rounded. Sprinkle with paprika.
Keep chilled until time to eat.