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DINA'S DEVILED EGGS

Servings 20 eggs
Author Christy Graves

Ingredients

  • 12 hard boiled eggs, peeled
  • 1/2 cup mayo
  • 3 tsp yellow mustard
  • 1 tsp white vinegar
  • 1/8 tsp salt*
  • 1/8 tsp black pepper
  • paprika for garnish

Instructions

  1. For instructions on hard boiling and peeling eggs, see this post.

  2. Cut each egg in half, length wise, and put all 24 yolk halves into a mixing bowl. If any of your egg white halves are damaged while peeling, feel free to discard and keep the 20 prettiest ones you've got.

  3. To the yolks, add mayo, yellow mustard, white vinegar, salt and pepper and mash together until well blended. Taste and adjust ingredients as desired.

  4. Transfer the yolk filling to a plastic zip-top bag. Cut the bottom corner off of the bag and squeeze the filling into 20 of the egg halves. You can also fill them with a spoon, it just gets a lot messier that way. 

  5. Top each egg with a sprinkle of paprika, chives, or whatever you'd like!

Recipe Notes

*Begin with 1/8 tsp of salt and add more if needed. If you're incorporating another salty ingredient at the end, like bacon, you may want to stick with 1/8 tsp.