Source: My grandmother from Andersonville GA
Servings: one (if you are a gourmond) 12 (if everyone eats 1/2 an egg)
Entered by: Leslie Lawson

YUMMY. You don't have to be exact with the measurements....just don't make the yolk mixture too "wet"...

Ingredients

  • 6 eggs, hard boiled and peeled
  • 1/4 cup mayonnaise
  • 1 teaspoon yellow mustard
  • 1 teaspoon organic cider vinegar
  • pinch of salt (optional)
  • fresh ground black pepper (optional)
  • smoked paprika (optional)

Instructions

  1. 1
    Hard boil and chill the eggs (*tip...if you gently stir while they are cooking, the yolk will be centered in the white once it is cooked). Cut eggs in half. Gently pop out the yolks into a clean bowl. Arrange egg whites cut side up on a serving plate and put the yolks in a small mixing bowl. Mash yolks and stir in mayonnaise, mustard, and vinegar. Mash and stir all ingredients together well. Taste and add salt and pepper if desired. Spoon a little bit of the mixture into each egg white half (using 2 spoons makes this part easy), dividing mixture evenly between the eggwhites. Sprinkle eggs with smoked paprika (or not). Serve immediately or refrigerate until ready to serve. Yield: 12 deviled eggs

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