Prep 30 mins
Cook 0 mins
This recipe is from "My First Cookbook" distributed by the Imperial Sugar Company in 1959. This is the way all my in-laws prepare devilled eggs. They're very good. Can easily be doubled or tripled as needed. Prep time does not include boiling the eggs.
- 6 hard-boiled eggs
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 teaspoon mustard
- 1 teaspoon vinegar
- 3 tablespoons mayonnaise
- paprika (optional)
- Cut eggs in half and remove yolks.
- In medium bowl mash yolks and add remaining ingredients. Mix well.
- Spoon mixture into egg white halves.
- Sprinkle with paprika.
- Refrigerate 1 hour or until time to serve.
Made 2 eggs for my evening snack and this is how I usually make my devilled eggs (just like mom's), tangy and delicious. Thanks for sharing Nanita. Made for When It's Hot Tag Game.
Of course these deviled eggs are delicious...it's prepared exactly the same way I make my eggs. Often I use a bit more mustard and top the filled eggs with a sprig of Italian parsley as a garnish.