Chances are you were either born or raised in the south if you love Deviled Eggs and I certainly do. They’re the perfect accompaniment for holiday dinners or even appetizers at a party. This recipe comes from my sister-in-law, Barbara. She’s a great cook and sets the most beautiful table ever when she entertains. She pulls out all the stops. This is a picture of her Easter table and the recipe for her yummy Deviled Eggs.
Like a lot of Southern cooks, Barbara doesn’t have exact measurements and she does it all by taste. They’re a little harder to recreate but you can make them according to your taste!
Barbara’s Deviled Eggs
Salt and Pepper
Boil eggs and remove the yolks and put them in a bowl. Add mayonnaise until the yolks are creamy and not dry. You can do this with a fork or put them in a food processor. Add about 1 teaspoon regular mustard depending on how many you are making. Mix with a fork or food processor and using a spoon or bag put the yellow inside back into the white outside. Chill and enjoy!