Betty's Deviled Eggs

evewitch's Note:

I can't believe no one has posted this original, oh-so-simple recipe. Although I have tried many deviled egg recipes that I loved, and have awarded 5 stars to at least one here, my husband always demands at least one batch of "the old way." This is from Betty Crocker's New Cookbook. Although I nearly always use mayonnaise, Miracle Whip and half-and-half are acceptable substitutes in a pinch.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 12

• 6 hard-boiled eggs, peeled
• 3 tablespoons mayonnaise
• 1/2 teaspoon ground mustard (dry)
• 1/8 teaspoon salt
• 1/4 teaspoon pepper

Directions:

1. Cut eggs lengthwise in half, gently remove yolks, and place whites on a serving platter.
2. Mash yolks well with a fork.
3. Stir in mayonnaise, mustard, salt, and pepper.
4. Fill whites with egg yolk mixture.
5. Can be refrigerated up to 24 hours.

Reviews

[Audrey M]

My grandmother taught me to make these deviled eggs. They are easy but not lacking in taste. If you want to jazz them up just add some pickle relish.

[~Bekah~]

Just like moms! Bring on the picnics! YUM

[CIndytc]

This is the only way I ever make my deviled eggs....
Update: to color the whites of the eggs, just use good food coloring and a tsp. of cider vinegar. Put whites into food coloring and then lay out on paper napkins to dry....looks beautiful and does not change the taste in any way...