Deviled Eggs

Once upon a time (9/10/03 to be exact), I e-mailed Rachel Lucas to ask what she used for a deviled egg recipe.  I share her enjoyment of deviled eggs, but had noticed they are a highly variable thing that sometimes are not so good.  Here is what she said:

Deviled eggs!!!  YUM!!!

Since you mentioned it, I’ll tell you what recipe I used - it was from the Good Housekeeping Cookbook:

Take 6 hardboiled eggs.  Chop them in half the long way.  (Duh.)

For the egg mix stuff, it’s just the yolks mashed up, and then add about a quarter cup of mayo (REAL mayo, not that Miracle Whip piss), a squirt of mustard, about a teaspoon of vinegar, a few dashes of seasoned salt and pepper.  Mix it all up, throw it in the eggs, stick in the fridge, and munch them all down a few hours later. 

YUMMMMYYYY!!!!!

1. Mmmm...deviled eggs. Love.

   Posted by jen  on  09/18  at  03:40 PM

2. That sounds about right. I don’t use any vinegar, but I add a little paprika to the filling and then sprinkle a little on top of the finished deviled egg.

   Posted by  on  09/19  at  12:57 AM

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