Cooks' Note
Good served with a salad or as an hors d’oeuvre. They hold up well if you want to make them in advance of a party; tightly wrapped, the eggs can be stored in the refrigerator for up to 24 hours.
Recipe information
Yield
makes 12 deviled eggs
Ingredients
6 hard-boiled eggs
2 tablespoons mayonnaise
1 teaspoon vinegar
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon ground black pepper
Preparation
Cut the eggs in half lengthwise. Remove the yolks, reserving the egg whites. Put the yolks into a bowl. Mash and mix in the mayonnaise, vinegar, dry mustard, salt, paprika, and pepper. Divide the mixture among the cavities of the whites. Cover and refrigerate until well chilled.
