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Betty's Deviled Eggs




Source of Recipe


Chef Niki


Recipe Introduction



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.


List of Ingredients




Betty's Deviled Eggs


6 hard-boiled eggs, peeled
3 tablespoons mayonnaise
1/2 teaspoon ground mustard (dry)
1/8 teaspoon salt
1/4 teaspoon pepper

Recipe




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