Updated Wednesday, December 25th, 2013
Total Time: 25
Yield: 16 eggs
A tray of classic deviled eggs is always a welcome sight at any party, picnic, or cookout.
Slice hard-boiled eggs in half lengthwise, carefully remove the yolks, and transfer to a bowl.
Using a fork or pastry blender, mash the yolks. Add mayonnaise, mustard, cayenne pepper, celery, onion, salt, and black pepper to taste.
Spoon filling into a zip-top bag, cut off a corner tip, then pipe into the egg white halves. Garnish with paprika if you like.
Chill and serve.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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