By David J. Stewart
Just
a nice, quick recipe that is easy to make and tastes great. My kids
like to help make this recipe, especially sprinkling on the paprika at the
end. I've included 2 different recipes that I use. The first
recipe uses Dijon mustard and is a bit more tangy, but delicious from the
mustard. My kids like both recipes, especially the second. I
like both too, but prefer the first because it has a stronger flavor to it.
Try them both and taste for yourself.
Deviled Eggs Recipe #1
Ingredients:
1 TSP
bacon bits
1 dozen hard-boiled eggs, peeled
4 tsp Dijon mustard
½
cup mayonnaise
½
tsp celery salt
¼
tsp fresh ground Pepper (which is about 12 turns on my pepper grinder, but
each grinder is different).
Paprika to sprinkle over eggs
To make:
Cut hard-boiled, peeled, eggs lengthwise into halves. Place egg yokes into one bowl and egg whites into another. Using a spoon, mix all ingredients except paprika into bowl with egg yokes. Using a spoon, place filling back into egg whites, and then garnish by sprinkling paprika on top. Deviled eggs are great as is, but even better if chilled for an hour or two in the refrigerator (cover with plastic wrap to preserve flavor).
Deviled Eggs Recipe #2
Ingredients:
12 hard-cooked eggs, peeled and
cut lengthwise
½ cup Light Mayonnaise or Salad Dressing
1 teaspoon dry ground mustard
1 teaspoon white vinegar
¼ teaspoon salt
½ teaspoon ground black pepper
Paprika for garnish
To make:
Cut hard-boiled, peeled, eggs lengthwise into halves. Place egg yokes into one bowl and egg whites into another. Using a spoon, mix all ingredients except paprika into bowl with egg yokes. Using a spoon, place filling back into egg whites, and then garnish by sprinkling paprika on top. Deviled eggs are great as is, but even better if chilled for an hour or two in the refrigerator (cover with plastic wrap to preserve flavor).
