Everyone loves deviled eggs. These are a family favorite for Thanksgiving and Christmas dinner. This recipe is a combination of a recipe out of Better Homes and Gardens and a cooking calendar that Lori gave Carl for Christmas one year.
Deviled Eggs
Servings: 10
Ingredients
Herb Filling
- 10 each hard boiled egg cooled and shelled
- 4 TBL mayonnaise can also use sour cream
- 1 TBL Dijon mustard to taste
- 1 tsp vinegar
- 1 tsp basil dried
- 1 tsp tarragon dried
- 1 tsp onion powder
- 2 tsp sugar
- ½ tsp salt
- ¼ tsp worcestershire sauce
- ¼ tsp black pepper ground
Instructions
- BOILING EGGS: Place the eggs in a pot of cool water. Place on stove burner and bring to an easy boil. Turn the burner off, leave on the burner, cover, and wait 15 minutes. Fill a bowl with ice water and place the eggs in it to cool.
- Peel the hard boiled eggs. Slice the eggs lengthwise and carefully remove the yolks, leaving the whites intact. Place the yolks in a bowl, mash, and add ingredients for the filling. Mix well. Spoon the filling into the whites, mounding it slightly to resemble a whole egg. Keep the eggs refrigerated until serving time. Lightly sprinkle the eggs with paprika as decoration.