1 doz. fresh eggs
1 cup mayonnaise
1/2 cup Spicy Dijon Mustard
24 dash paprika
This recipe makes 24 deviled eggs (12 eggs, sliced in half). Hard boil the eggs. Let them cool. Peel & slice length-wise. Scoop out the yolks & put them in a bowl. Add in mayo & mustard, stirring it up. Spoon mayo/mustard/yolk mixture back into the eggs. Sprinkle each egg with a dash of paprika for color.
Note: You can adjust the mayo/mustard amounts to your own taste. For a different variation, use a little ranch dressing and/or horseradish sauce.
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