Deviled Eggs Recipe
by JoAnn Young
Many of my friends have asked me how I make my deviled eggs. I have never measured the ingredients so I was never able to tell someone precisely how I do it. Today I took the time to measure out the actual recipe. So here goes!
12 eggs hard boiled, peeled and then cut in half lengthwise
1 teaspoon of apple cider vinegar
1/2 cup plus 1 Tablespoon of Mayonaisse
1 teaspoon yellow mustard
Crush the egg yolks in a medium mixing bowl. Add cider vinegar, Mayonaisse, mustard and sprinkle with salt and pepper. If your mixture looks too dry, add just a little more mayo but not too much. Stuff each egg half until the filling is gone. If you run out of filling, take some from one or two that you put too much on. Put on a platter or in a carry and go.
