Note: Use only clean, sound-shelled eggs in this recipe.
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Serve with green beans, fruit salad, and oatmeal cookies.
Deviled eggs
6 servings
6 eggs
¼ cup mayonnaise
1 teaspoon prepared mustard
½ teaspoon vinegar
¼ teaspoon salt
White pepper, as desired
Paprika
Hard-cook eggs as directed on page [37]. Cool eggs under cold running water 5 to 10 minutes. Peel shells from eggs. Cut eggs in half lengthwise. Mash yolks with remaining ingredients except paprika until mixture is smooth. Fill whites with this mixture; sprinkle with paprika.
Variation
Ham-deviled eggs.—Omit salt. Add 1 can (2¼ ounces) deviled ham to yolk mixture.