Recently, I made these for Easter Sunday, but they are great for other Sundays too – and perhaps even for an upcoming Mother’s Day Sunday!
It wasn’t until I got into my twenties that I learned about all the possibilities of hard-boiled eggs. And they are healthy too! They are great to grab for a quick snack if in a hurry. They are a good source of protein – as well as – Vitamin A (for improving eyesight) and Vitamin D (for strong bones and teeth). I enjoy them much more now than I ever did before, and I know of more recipes to use with them: potato salad, cobb salad, the obvious egg salad, and of course deviled eggs.
Once I learned that deviled eggs were made with simple ingredients, and the most difficult part about them was peeling the egg; life just got easier.
Make a big batch of hard-boiled eggs. Cool and store in refrigerator until ready to use.
Deviled eggs made with: mayonnaise, vinegar, dry mustard, salt and pepper. Garnish with paprika. Voila!
P.S. Beware of the lurking husband while you make them. You might need to make a few extra just for him 🙂
- 6 hard-cooked eggs, peeled and cut lengthwise
- ¼ c. light mayonnaise
- ½ t. dry ground mustard
- ½ t. white vinegar
- ⅛ t. salt
- ¼ t. ground black pepper
- paprika for garnish
- Remove the egg yolks to a small bowl and mash with a fork. Add mayonnaise, ground mustard, vinegar, salt, and pepper. Mix thoroughly. Depending on consistency, may need to use blender. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika. Cover lightly with plastic wrap and refrigerate for up to one day before serving.