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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Granny’s Decadent Deviled Eggs Recipe

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This recipe for Granny’s Decadent Deviled Eggs is from The Riemann Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 hard cooked eggs, peeled and split lengthwise
⅓ cup of mayonnaise
1 heaping teaspoon Dijon mustard
1 teaspoon white wine vinegar
Salt and pepper to taste
12 drops Tobasco Sauce or to taste
Paprika, to garnish
Directions:
Directions:
In a medium bowl, mash the egg yolks with a fork. Add the mayonnaise, mustard, vinegar, salt, pepper, and Tobasco. If desired, fill a pastry bag fitted with a large star tip and pipe the yolk mixture back into the egg whites. Or use a small spoon to fill the whites. Sprinkle with paprika and serve.
Number Of Servings:
Number Of Servings:
12 filled half eggs
Preparation Time:
Preparation Time:
Quick

 

 

 

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