From, "At Your Service...Southern Recipes, Places and Traditions," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Place eggs gently in a saucepan. Add enough cold water to cover the eggs by 1/2 inch. Cover and bring to a boil slowly. Reduce the heat to low. Cook for 20 minutes. Place the saucepan in the sink and run cold water over the eggs until cool enough to handle. Tap the eggs on a cutting board and remove the shell. Cut each egg into halves lengthwise. Remove the yolks carefully and place in a small bowl.
Mash the egg yolks with a fork. Add salt, pepper, mustard, vinegar and mayonnaise and mix well. Spoon the egg yolk mixture carefully into the egg whites. Sprinkle the tops with paprika. Place in a single layer on a serving dish or on a deviled egg plate. Chill, covered, until re
SERVINGS: 12 halves
- 6 eggs
- Salt and pepper to taste
- 1 teaspoon prepared mustard
- 1 teaspoon vinegar
- 3 Tablespoons mayonnaise
- Dash of paprika
TO PREPARE:
Place eggs gently in a saucepan. Add enough cold water to cover the eggs by 1/2 inch. Cover and bring to a boil slowly. Reduce the heat to low. Cook for 20 minutes. Place the saucepan in the sink and run cold water over the eggs until cool enough to handle. Tap the eggs on a cutting board and remove the shell. Cut each egg into halves lengthwise. Remove the yolks carefully and place in a small bowl.
Mash the egg yolks with a fork. Add salt, pepper, mustard, vinegar and mayonnaise and mix well. Spoon the egg yolk mixture carefully into the egg whites. Sprinkle the tops with paprika. Place in a single layer on a serving dish or on a deviled egg plate. Chill, covered, until re
SERVINGS: 12 halves
