Traditional Deviled Eggs
Traditional Deviled Eggs
For a creative Easter spin on this classic snack, dye your eggs with pastel food coloring. Recipe courtesy of Pete & Gerry's.
Servings
12
Ingredients
- 6 pete and gerry’s hard-boiled eggs
- 1/4 cup mayonnaise
- 1/2 teaspoon dry ground mustard
- 1/2 teaspoon white vinegar
- 1/8 teaspoon salt
- 1/4 teaspoon ground black pepper
- paprika for garnish
Directions
- Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter.
- Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
- Using a pastry bag or a plastic bag with the corner cut off, pipe the yolk mixture back into the eggs. Sprinkle with paprika to taste.