Classic Deviled Eggs

Recipes | November 9, 2016 | By


Family Recipe by Susanne Webber Bellner (my mom)
Makes 12 halves

6 large eggs
1/4 cup light mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
dash freshly ground pepper
dash paprika

Place eggs in a pot of warm water and bring to a boil. Once at a rolling boil, let cook for 4 minutes, cover and remove from burner.

Let sit, in hot water, for 15 minutes and then rinse eggs under cold water (or let sit in an ice bath for 5 minutes). Peel eggs and slice in half. Remove yolks and place in a small mixing bowl.

Egg Yolk Filling
Mix all ingredients, except the paprika, and pipe into the egg white halves. Sprinkle a dash of paprika on top of the eggs. Chill eggs for at least 30 minutes and serve.


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