Deviled Eggs

Our family loves deviled eggs. This is the dish I am always responsible for at family gatherings, probably because it is extremely hard to mess up. This recipe comes somewhat straight out of my Betty Crocker cookbook from 1973. The white pepper was my idea. It makes a prettier egg. I mostly follow the directions. The secret, in my opinion, is the use of dry mustard. It makes the yolk nice and fluffy.

6 Hard-cooked Eggs

½ teaspoon Salt

½ teaspoon Dry Mustard

¼ teaspoon White Pepper

Mayonnaise

Paprika

I’ve seen some pretty sad deviled eggs at church dinners where the cook used prepared mustard. Nasty. I usually quadruple the recipe so that my relatives can take a few home and so that I can have some left to make egg salad sandwiches. The sandwich may actually be better than the deviled egg. If you make a larger batch, it’s okay to double or triple most of the ingredients, but don’t increase the salt proportionally. You’ll need to keep tasting and testing – another reason I cook additional eggs.

ENJOY!