I like my deviled eggs plain and tangy. These are simple. You can dress them up with chopped pickles or bacon if you like.
6 eggs
1 teaspoon white vinegar
1 teaspoon prepared yellow mustard
1/8 teaspoon salt
1/4 cup mayonnaise (I make my own)
black pepper to taste
paprika
1. Hard boil the eggs and peel when cooled.
2. Slice eggs in half and put yolks in a large bowl and whites on a serving plate.
3. Add remaining ingredients to yolks (not paprika) and mash or blend till very smooth. (I use my immersion blender or food processor.)
4. Taste yolk mixture and adjust for salt, tang and creaminess.
5. Spoon yolk mixture into a resealable plastic bag and pipe filling into egg whites.
6. Sprinkle very slightly with paprika.
This blog is a place for me to share pictures, tell stories and write about our family, our farm in Dover, Arkansas, our Faith in Jesus Christ , and our love for nature, animals and people. I hope it often makes you laugh, sometimes causes you to think, and sincerely gives you insight into who we are as we travel this amazing journey.
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