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Deviled Eggs

My grandson Landon loves these Deviled Eggs. He was eating them at my house yesterday and wanted to know all the ingredients that I put in them. He's only six, but I think he'll be wanting to help make these soon. I'll probably be needing a little helper in the kitchen around Thanksgiving.



Deviled Eggs
8 eggs
1/3 cup mayonnaise
1 teaspoon yellow mustard
1 teaspoon white wine vinegar
1/8 teaspoon salt
Fresh ground black pepper (to taste)
Paprika

Place eggs in a large saucepan, cover with water. Bring to a boil; cover with a lid, remove from heat, and let stand 15 minutes. Drain immediately and fill the saucepan with cold water and ice to cool them down quickly. The eggs can be refrigerated overnight to make peeling easier, if desired.
Slice eggs in half lengthwise and carefully remove yolks. Place yolks in a medium bowl and add mayonnaise, mustard, vinegar, salt and pepper. Mash the yolks with a potato masher and mix the ingredients together. Put the mixture in a pastry bag with a plain round or star decorating tip, or you can just put it in a ziplock bag and cut off one corner. Pipe the filling into the egg whites. Sprinkle with paprika. Refrigerate until ready to serve. Makes 16 deviled eggs.

Use a good quality mayonnaise in the Deviled Eggs. I like this white wine vinegar in my eggs, but you can use the kind of vinegar you prefer.

Mash the yolks with a potato masher until they are creamy and everything is blended. It is easier and not as messy to pipe the filling into the egg whites with a pastry bag and decorating tip.



These Deviled Eggs can be made ahead and are super easy.
My grandson Landon loves these Deviled Eggs. He was eating them at my house yesterday and wanted to know all the ingredients that I put in them. He's only six, but I think he'll be wanting to help make these soon. I'll probably be needing a little helper in the kitchen around Thanksgiving.



Deviled Eggs
8 eggs
1/3 cup mayonnaise
1 teaspoon yellow mustard
1 teaspoon white wine vinegar
1/8 teaspoon salt
Fresh ground black pepper (to taste)
Paprika

Place eggs in a large saucepan, cover with water. Bring to a boil; cover with a lid, remove from heat, and let stand 15 minutes. Drain immediately and fill the saucepan with cold water and ice to cool them down quickly. The eggs can be refrigerated overnight to make peeling easier, if desired.
Slice eggs in half lengthwise and carefully remove yolks. Place yolks in a medium bowl and add mayonnaise, mustard, vinegar, salt and pepper. Mash the yolks with a potato masher and mix the ingredients together. Put the mixture in a pastry bag with a plain round or star decorating tip, or you can just put it in a ziplock bag and cut off one corner. Pipe the filling into the egg whites. Sprinkle with paprika. Refrigerate until ready to serve. Makes 16 deviled eggs.

Use a good quality mayonnaise in the Deviled Eggs. I like this white wine vinegar in my eggs, but you can use the kind of vinegar you prefer.

Mash the yolks with a potato masher until they are creamy and everything is blended. It is easier and not as messy to pipe the filling into the egg whites with a pastry bag and decorating tip.



These Deviled Eggs can be made ahead and are super easy.
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