Betty's Deviled Eggs
"I can't believe no one has posted this original, oh-so-simple recipe. Although I have tried many deviled egg recipes that I loved, and have awarded 5 stars to at least one here, my husband always demands at least one batch of "the old way." This is from Betty Crocker's New Cookbook. Although I nearly always use mayonnaise, Miracle Whip and half-and-half are acceptable substitutes in a pinch."
photo by Soldierwife075
- Ready In:
- 15mins
- Ingredients:
- 5
- Serves:
-
12
ingredients
- 6 hard-boiled eggs, peeled
- 3 tablespoons mayonnaise
- 1⁄2 teaspoon ground mustard (dry)
- 1⁄8 teaspoon salt
- 1⁄4 teaspoon pepper
directions
- Cut eggs lengthwise in half, gently remove yolks, and place whites on a serving platter.
- Mash yolks well with a fork.
- Stir in mayonnaise, mustard, salt, and pepper.
- Fill whites with egg yolk mixture.
- Can be refrigerated up to 24 hours.
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Reviews
-
My grandmother taught me to make these deviled eggs. They are easy but not lacking in taste. If you want to jazz them up just add some pickle relish. -
Simple and tasty. I added a dash of hot sauce to the filling and would add a little more salt next time. DH and I both really enjoyed them. Thanks for sharing. -
I made these to impress my BF and he loved them. For the last few eggs, I added a dash of hot sauce to the filling to spice them up a bit. Not bad for my first try at deviled eggs. -
Just like moms! Bring on the picnics! YUM -
This is the only way I ever make my deviled eggs....<br/>Update: to color the whites of the eggs, just use good food coloring and a tsp. of cider vinegar. Put whites into food coloring and then lay out on paper napkins to dry....looks beautiful and does not change the taste in any way...
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RECIPE SUBMITTED BY
evewitch
Charlotte, North Carolina
