Lyons Family Cookbook

Deviled Eggs

6

eggs, large

1

tsp

prepared yellow mustard

3/4

tsp

white or cider vinegar

3/4

tsp

sugar

1/8

tsp

salt

Pinch pepper

Mayonnaise (about 2 Tbs)

Paprika, for garnish

Parsley sprigs, for garnish

1

Place eggs in a saucepan just large enough to hold them comfortably and add enough cold tap water to cover by 1". Cover and bring just to boiling. Remove from heat and let stand, covered, for 15 minutes. Drain eggs carefully, then let cold water from the faucet run over the eggs in the pan until they can be handled comfortably.

2

Tap egg gently all over on a hard surface and start peeling from the large end. Rinse under cool water and pat dry with paper towel.

3

Cut eggs in half lengthwise, and carefully scoop out yolks into a medium bowl. Set whites aside on a serving platter.

4

Mash yolks thoroughly with the back of a fork. Add mustard, vinegar, sugar, salt, and pepper. Continue to mash and stir until well blended. Stir in enough mayonnaise to make a good stuffing consistency.

5

With a teaspoon, fill each egg half with yolk mixture, mounding the tops slightly.

6

To serve, sprinkle eggs with a dusting of paprika, and garnish the platter with parsley sprigs.

7

Yield: 12 egg halves.

One of the nicest things about these is that all the ingredients to make them are generally on hand, so you can pop one in your mouth about 30 minutes after "the urge" strikes. You may want to fool around with the seasonings given here to get exactly the balance of flavors you prefer.

Source

Source: Parents Magazine - February 1987 Comfort Food Issue