Deviled Eggs

By David J. Stewart

Just a nice, quick recipe that is easy to make and tastes great.  My kids like to help make this recipe, especially sprinkling on the paprika at the end.  I've included 2 different recipes that I use.  The first recipe uses Dijon mustard and is a bit more tangy, but delicious from the mustard.  My kids like both recipes, especially the second.  I like both too, but prefer the first because it has a stronger flavor to it.  Try them both and taste for yourself. 

Deviled Eggs Recipe #1

Ingredients:

1 TSP bacon bits
1 dozen hard-boiled eggs, peeled
4 tsp Dijon mustard
cup mayonnaise
tsp celery salt
tsp fresh ground Pepper (which is about 12 turns on my pepper grinder, but each grinder is different). 
Paprika to sprinkle over eggs

To make:

Cut hard-boiled, peeled, eggs lengthwise into halves.  Place egg yokes into one bowl and egg whites into another.  Using a spoon, mix all ingredients except paprika into bowl with egg yokes.  Using a spoon, place filling back into egg whites, and then garnish by sprinkling paprika on top.  Deviled eggs are great as is, but even better if chilled for an hour or two in the refrigerator (cover with plastic wrap to preserve flavor). 


Deviled Eggs Recipe #2

Ingredients:

12 hard-cooked eggs, peeled and cut lengthwise
cup Light Mayonnaise or Salad Dressing
1 teaspoon dry ground mustard
1 teaspoon white vinegar
teaspoon salt
teaspoon ground black pepper
Paprika for garnish

To make:

Cut hard-boiled, peeled, eggs lengthwise into halves.  Place egg yokes into one bowl and egg whites into another.  Using a spoon, mix all ingredients except paprika into bowl with egg yokes.  Using a spoon, place filling back into egg whites, and then garnish by sprinkling paprika on top.  Deviled eggs are great as is, but even better if chilled for an hour or two in the refrigerator (cover with plastic wrap to preserve flavor). 


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