Old Fashioned Deviled Eggs

Old Fashioned Deviled Eggs

Are deviled eggs a tradition in your family’s Easter celebration?  My grandmother “Gra”  has made deviled eggs every year that I can remember.  This year, since Brad and I had our own Easter together, I made these deviled eggs.  They hardly took any time to prepare.  (or hardly any time to be eaten!)

One tip to make your deviled eggs pefect is how to boil the perfect egg.  This is the advice Gra gave to me…

Bring the water and eggs to a boil.  Once you get a good boil, turn the heat off and leave the eggs and water on stove until cool enough to touch.  Peel your eggs while at room temperature.



Old Fashioned Deviled Eggs

one dozen boiled eggs

3 T. mayonaise

2 tsp. yellow mustard

1/4 tsp. salt

1/4 tsp. pepper

paprika, enough to sprinkle on top


Cut peeled, boiled eggs lengthwise.  Put all yolks in a separate bowl  and lay egg whites open side up.  Use a fork to chop up the yolks until starting to look creamy.  Mix the yolks with the mayo, mustard, salt and pepper until creamy.  Fill each egg white with a rouded teaspoon of the yolk mixture.  Sprinkle the tops of each egg with paprika, just enough to give it some color.

There you go!  Enjoy! 


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