Some recipes are handed down treasures. That's what this Deviled Egg recipe is; a handed down treasure from my mom. They were always gone in a flash but she always made sure to display them in a pretty platter. This recipe is such a great classic that my daughter, Eva, even made sure she had it in her recipe file when she went off on her own.
I'm not one of those people that keep recipes that say a dash of this, little bit of that but that was precisely how Mom made it. It's the only recipe that I've put in my recipe book like it. I can adjust it for how many eggs I'll need for a potluck, picnic, or just for me.
Don't worry, as I was making them this morning I measured so that you would have a more precise recipe.
(makes 12 Deviled Eggs)
6 boiled eggs
1/8 tsp. mustard
2 Tbsp. Mayo
2 tsp. pickle juice
Salt and pepper to taste
Paprika (to sprinkle)
Peel boiled eggs and cut in half. Take out egg yolks with a spoon and put them in a small mixing bowl. Mash with a fork. Add Mustard, Mayo, pickle juice, salt and pepper. Mix well. Then put the mixture back in the egg white and sprinkle with paprika.
Tip: To help eggs stay upright in plate, slice off a little of the egg white on bottom.
If you are on Trim Healthy Mama this is an S recipe.
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