Deviled Eggs (From Mom's Recipe Card File)

Summer is cookout, pitch-in, and picnic season, and there are certain foods you just kind of expect to see on the table - fried chicken, hamburgers, hot dogs, brownies, baked beans, potato salad, watermelon, corn on the cob, and deviled eggs.  Whenever we'd have a family get-together, That Man's sister would make deviled eggs for an army, and The Girl and I would be in hog heaven.

Here's my mom's recipe for deviled eggs (my favorite).  Be sure to measure the wet ingredients.  You don't want the yolk filling mixture too soft - it should be able to hold its shape.  If you're making a large quantity, you can use a stand mixer for mixing the yolk filling.  Even That Man said they were "pretty good" last time I made deviled eggs.  Coming from him, that's high praise, indeed!



Deviled Eggs (1/2 dozen whole eggs)

Notice the mid-1970's
Tupperware - oooooh, vintage!

6 hard cooked eggs
2 T Duke's or Hellman's mayonnaise, or Miracle Whip
1 t vinegar
1 t yellow mustard (you can be fancy schmancy and use Dijon, I guess)
1T sugar
1/4 t salt
1/4 t paprika

Halve the eggs lengthwise, and put the yolks in a bowl.  With a fork, break up the yolks until they are fine and mealy.  Add the rest of the ingredients and mix well.  Spoon yolk into each egg white cavity, mash down slightly with a fork and sprinkle with additional paprika.


Instead of a spoon, you can fill a cake icing bag with the egg yolk mixture and pipe it into the egg white.  Refrigerate!