This is a simple deviled eggs recipe that is great at Easter family buffets or the church potluck. It’s not too spicy so it’s great for events where kids will be eating.
Just a note: the filling of this recipe is a wee bit on the firm side. You may want to add a more mayo if you would like it a bit softer.
Easy Deviled Eggs
6 hard-cooked eggs, peeled and cut lengthwise
¼ cup Light Mayonnaise or Salad Dressing
½ teaspoon dry ground mustard
½ teaspoon white vinegar
1/8 teaspoon salt
¼ teaspoon ground black pepper
Paprika and chopped green onion for garnish
Optional garnishments include chives, bacon bits, rosemary, and ground parsley!
Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.
Cover lightly with plastic wrap and refrigerate for up to one day before serving.