Oh so Good Deviled Eggs! :)

Updated: Feb 19

The Oh so Good Deviled Eggs, this recipe has been in my family since forever. Of course, I had to add a little bit of my love in there to make it perfect. My family and I moved to California in 1994 from Memphis, although I was a young when we moved. I remember a lot of the soul food my great aunt cooked and the recipes. To me to get the perfect deviled eggs, you can't go from measurements, you have to eye-ball the ingredients and taste the mixture to get that oh so good taste.

Deviled Eggs, my way

Section 1: Ingredients

  • Dozen eggs

  • Mayonnaise

  • Sugar

  • White vinegar

  • Apple Cider vinegar

  • Salt

  • Pepper

  • Mustard

  • Paprika

  • Parsley (optional)

Section 2: Directions

  1. Bring eggs to a boil and make sure yolk is fully cooked. Once eggs have cooled down, crack and peel them. I like to wash my eggs off with cold water to ensure no egg shells are stuck, this also gives the egg a shiny moist look. Cut eggs in half and scoop yolk into a bowl.

  2. With the egg yolk, combine the following ingredients: squeeze about a tablespoon of mustard into the the bowl, tablespoon of mayo, tablespoon of white vinegar, teaspoon of apple cider vinegar, tablespoon of sugar, salt, and pepper. Stir ingredients thoroughly until the spread is fully mixed together. Here is where the eye-balling measurements come in. Taste the spread once it's been mixed completely, if you like deviled eggs, you know exactly how the spread is suppose to taste. Now add anything that you think may need a little extra of to get that perfect taste. That means, if you need a little more salt, add some salt, if it's sugar, add a little more sugar, and so on. Once you get your spread to the taste you like, we can move on to the next step.

  3. Fill the half eggs center with the spread, top with a sprinkle of paprika, and parsley.

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