Good morning! I hope you are healthy and not too stressed with holiday craziness--and that you are able to enjoy the wonders of a season celebrating the God of the universe sending his son to us as a baby in a manger.
So, this recipe may seem more of a summer thing in your family, but for us--we love deviled eggs any time of year. Plus, getting the eggs boiled just right seems to be a challenge--my patience can be tested by a peel sticking to an egg. Oh, well, I'm a flawed human being.
Anyway, I hope you enjoy the recipe and have a fabulous week full of parties (if you like, or cozy nights by the fire if you prefer--or both). God bless, Christina
Deviled Eggs
6 or 8 hard-cooked eggs (cover eggs with a water in pot; bring to a roiling boil; lower to a steady simmer for 20 minutes)
Cut eggs in half lengthwise and remove yolks. Be careful not to break the whites. Mash the yolks with a fork.
Stir the following into yolks until thoroughly mixed. Use a teaspoon to fill the whites with the yolk mixture.
1 tsp. prepared mustard
2 tablespoon mayonnaise
½ teaspoon salt
1 ½ teaspoon sugar
1 teaspoon vinegar
Sprinkle paprika, parsley, or olive slices. I’ve actually started placing candied bacon on top, too. 😊
NOTE: This recipe comes from Mennonite Country-style Recipes, 1987. We first made these on June 2, 1991. Lindsey first helped make in 2009, made completely by herself without me there to help--11/28/2024. :)
Readers, do you and your family have any unusual dishes you serve over the holidays? Thanks in advance for sharing. :)
The recipe is similiar to the one that my Mom always made. She never added vinager. We love deviled eggs. It can be challenging to make for two people. Merry Christmas. God bless you. Stay safe. Have a wonderful week.
Thanks for recipe my family loves deviled eggs but I don't go figure LOL
We love devilled eggs and serve them for the holidays too. They are my son’s favorite!