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12 eggs 2 Tbsp. mustard 2 Tbsp. mayo 4 Tbsp. vinegar 2 pkgs. Sweet & Low or Sugar to taste Paprika as a garnish Boil eggs for 20 minutes. Remove from heat, rinse in cold water. Crack the small end against the pan. Peel. Split egg from the small end to the large end. Remove the yolk into a bowl. Set aside the egg halves. In a medium size bowl combine mustard, mayo, vinegar and Sweet & Low. Mix with a fork until creamy. Fill each egg half with the yolk mixture. Top with paprika. Refrigerate covered until ready to serve. NOTE: More mustard and mayo may be used to achieve the creamy texture. Recipe makes 24 deviled eggs. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |