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Deviled Eggs
 

7 large hard boiled eggs ¾ t mustard 3 T mayonnaise 1 t cider vinegar salt and ground black pepper paprika Peel eggs and slice each in half lengthwise. Remove yolks to small bowl. Arrange whites on serving platter. Mash yolks with fork until no large lumps remain. Add mustard, mayonnaise, vinegar, and salt and pepper to taste; mix well. Fill egg whites with yolk mixture, using a pastry bag or spoon. Sprinkle with paprika. Serve immediately or refrigerate.

 
 
 

©2001 Leigh Ann Smyth. Duplication is prohibited.