Deviled Eggs

Deviled Eggs were a very popular dish in the 1920’s and surprisingly easy to make.

12 Eggs – Hard boiled
1/2 cup mayonnaise
1 1/2 tsp white wine vinegar
1 tsp Dijon Mustard
1 tsp Yellow Mustard
Salt & Pepper (to taste)

Eggs Home Cooking Deviled Eggs


  1. Remove shells from hard boiled eggs, cut in half lengthwise, and remove yolks
  2. In a medium bowl mash yolks with fork and combine with mustard, mayonnaise, vinegar, salt and pepper. Mix Well.
  3. Evenly disperse spoonful of the yolk mixture into the egg whites or use a piping bag
  4. Sprinkle with paprika and serve.

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