Deviled Egg Recipes

There seems to be as million ways to make good ole’ deviled eggs. My friend Mary Edwards posted a photo of her deviled eggs on Facebook and they looked so creamy and tasty I asked about her recipe. She says she has never measured and her ritual is something like this:

I had ten eggs here – so I whipped the egg yolks with a good amount of mayo – about 4 generous tablespoons – a couple of generous tablespoons of whole grain Dijon mustard, a little seasoned salt, a little sugar (about 1 teaspoon), about 2 teaspoons of Coleman’s mustard, and a couple of cap fulls of apple cider vinegar – and then I finish with a dusting of more seasoned salt & cayenne pepper.

This is a vintage cooking style at its best. (more…)

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