The 'Deviled' is in the details
Deviled Eggs: The perennial Easter dish has evolved into different versions over the years. What's your favorite? Our current favorite: Egg-faletta. The hard boiled yolks are crumbled into the oliv...
Forum Discussion
byrdr1 wrote:
boiled, peeled, cut in half,
yolks blended with mayonaise and mustard to the right taste. I like mine with more mustard, the wife likes more mayo. (I could eat them with sweet relish the wife no way. a little off track here) but then add a little vinegar to that mix with black pepper. mix it all together and place into cut egg halves.
top with some paprika for added color and flavor.
We have a friend who eats them like candy, at Thanksgiving his wife makes 4-5 dozen eggs into deviled eggs. Thats a lot of work..
randy
Must be an NC thing - love mine this way, too. Mayo, mustard, just a little vinegar, salt to taste. Sprinkle paprika on top! Kin can't get enough of them. Requested at every family get-together.
