How to Make Deviled Eggs

These eggs may well recall cocktail parties from the 1950s, but just see if you have any left after serving them at a party. Serves six.

Difficulty: Easy

Instructions

Things You'll Need:

• 6 hard-cooked eggs
• 1 teaspoon vinegar
• sweet paprika
• 1/4 cup mayonnaise
• salt
• fresh parsley
• 1 teaspoon prepared mustard
• black pepper
• Groceries
• Mixing bowls
• Forks

1. Halve hard-cooked eggs lengthwise (see "How to Boil an Egg," under Related eHows) and remove the yolks.

2. Place yolks in a bowl and mash with a fork.

3. Add mayonnaise, mustard and vinegar. Mix well.

4. Season with salt and pepper.

5. Stuff egg white halves with yolk mixture, dividing yolk mixture evenly among the eggs.

6. Garnish with paprika or parsley.

Tips & Warnings

• If you have a pastry bag you can use it to pipe the yolk mixture into the egg halves; you can also use a zippered storage bag. Simply fill the bag with the yolk mixture, snip a small piece off one of the bag's bottom corners and squeeze the filling through the bag into the egg halves.
• Deviled eggs can be quite individual. Include more mustard or a couple of shots of Tabasco for more kick. You can also add chopped sweet pickles or cornichons.
• Lighten this dish up by using either fat-free mayonnaise or reduced-fat mayonnaise.

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[BFunkey]

on 3/26/2008 If you are adverse to the "bad" fat in mayonnaise, you can substitute lo-fat salad dressing (like Ranch, and Blue Cheese is a nice tangy touch). Or, just use more mustard - spicy brown makes great devils! One key ingredient for me: lots of celery seed - a great balance with the mustard and egg taste.

[BFunkey]

on 3/26/2008 If you are adverse to the "bad" fat in mayonnaise, you can substitute lo-fat salad dressing (like Ranch, and Blue Cheese is a nice tangy touch). Or, just use more mustard - spicy brown makes great devils! One key ingredient for me: lots of celery seed - a great balance with the mustard and egg taste.

[BFunkey]

on 3/26/2008 If you are adverse to the "bad" fat in mayonnaise, you can substitute lo-fat salad dressing (like Ranch, and Blue Cheese is a nice tangy touch). Or, just use more mustard - spicy brown makes great devils! One key ingredient for me: lots of celery seed - a great balance with the mustard and egg taste.

[prettyinpinkpa]

on 3/24/2008 In my family we are famous for a monstous sweet tooth so we always add a little sugar to our deviled eggs. Also we use "miracle whip" instead of mayo. This makes them a little sweet and a little tangy. MMMM

[prettyinpinkpa]

on 3/24/2008 Being from a family with a monstrous sweet tooth, we always add a bit of sugar to the recipe as well as substituting "miracle whip" for the mayo. This makes them a little sweet and a little tangy.