My mother makes the most perfect deviled eggs on earth! Of course, perhaps I am a little biased since I grew up eating them. But whether or not you agree that they are perfect, they are at least different than your average ordinary deviled eggs.
What makes them perfect? They are creamy, they are tangy, they are NOT mustardy (is that a word?). They are simply amazing. So give them a try next time you have some extra eggs in the fridge. I don’t think you’ll be disappointed.
Ingredients:6 Hard Boiled Eggs 3 TBSP Mayo 2 ½ tsp White Vinegar 1 ½ to 2 tsp Sugar Pinch of Salt (or Salt to taste) Paprika
Peel the eggs, cut them in half and put yolks in a bowl. Mash the yolks with a fork. Add Mayo, Vinegar, 1 ½ tsp Sugar and Pinch of Salt. Continue mashing and stirring until they are nice and creamy.
Your egg yolks may not be quite the same size as mine, so if it seems dry, add a little more mayo and vinegar.
Taste and add a bit more sugar and salt if you’d like. It should be tangy, not bland, not too sweet.
When you have it nice and tasty and smooth, spoon yolks back into eggs. Sprinkle with Paprika for some nice color, and serve. These will keep well in the fridge for a few days (if they last that long!)
Here is a printable recipe card: (please note: If “fit to page” is checked – recipe will print out on a full sheet of paper. To print a 4×6 card, be sure to uncheck that box.)