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