Deviled Eggs

SUBMITTED BY: Barbara PHOTO BY: Saint Anne

"These easy eggs can be a successful side dish for any holiday menu."

SERVINGS & SCALING

Original recipe yield: 8 eggs

USMETRIC

About scaling and conversions

INGREDIENTS

8 eggs
1/2 teaspoon prepared mustard
1 tablespoon creamy salad dressing
salt and pepper to taste
1 pinch paprika

READ REVIEWS (56)

DIRECTIONS

Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water and cool.
Peel and cut in half lengthwise. Remove yolks and combine with mustard, salad dressing and salt and pepper. Mix together until smooth.
Refill each egg half with the yolk mixture and sprinkle with paprika.

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REVIEWS

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Reviewed on Jun. 9, 2004 by DUSTMIT

This is the classic recipe that I have always used (but with much more salad dressing) and I'm asked to bring them to every family gathering. I do variations some times such as adding crumbled bacon. Here's a tip for making things much quicker, less messy and a little fancier: Mix until creamy. Put it all into a plastic (zip-lock type) storage bag. Seal the top, clip a lower corner to make a hole and squeeze the filling into the egg halves.

11 users found this review helpful

Reviewed on Oct. 9, 2003 by ROSEMARY5

I've never made deviled eggs before, but these were easy and delicious!I needed more dressing and mustard than the recipe called for, but they came out great and even my mother was impressed.

10 users found this review helpful

Reviewed on Jan. 5, 2004 by KRISTIN MOORE

Hooray! Nothing fancy,,,This is the classic recipe that my mom and grandma used. You can always add more mustard or dressing to make it the right consistancy. I like to add a small amount of sweet pickle relish to the mixture though...as odd as it sounds, it gives it a little bit of zip. Great recipe!

9 users found this review helpful

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