Deviled Eggs

Deviled Eggs are probably the most popular appetizer there is! The combination of creamy mayonnaise with the zing of vinegar that comes in it’s own cute edible cup is irresistible. I have included my favorite classic recipe and then one variation that I love.

The Classic

6 hard boiled eggs de-shelled and cut lengthwise (cooled)

5 Tbsp light mayonnaise

1/2 teaspoon yellow mustard

1 teaspoon white vinegar

Salt and black pepper to taste

Paprika

Remove cooled yolks from egg whites and place in small bowl. Add mayonnaise, mustard, vinegar, salt, and pepper. Mash together with fork until smooth and creamy. Add more salt and pepper if desired. Place mixture in the corner of a plastic baggy. Cut the corner of the baggy and squeeze filling out into each egg white cup. Sprinkle paprika over the eggs to garnish. Cover with plastic wrap and chill. Serve within 24 hours.

6 hard boiled eggs de-shelled and cut lengthwise

5 Tbsp light mayonnaise

2 slices cooked bacon (extra crispy) crumbled

1 Tbsp finely shredded cheddar cheese

1/2 Tbsp yellow mustard

Salt and pepper to taste

Remove cooled yolks from egg whites and place in small bowl. Add mayonnaise, cooled crumbled bacon, cheese, mustard, salt, and pepper. Mash together with a fork until completely blended. Fill egg white cups with mixture. Cover with plastic wrap and chill. Serve within 24 hours.