It’s Labor Day and one of my favorite items at picnics are Deviled Eggs! That is if I’m ever lucky enough to get my hands on them! These little suckers are always the first to go at any picnic, Thanksgiving, or Christmas meal that my mom would make. Her recipe is one of the easiest I’ve come across and by far the most delicious!
1 dozen large eggs*
½ cup light mayo
2 tsp white vinegar
2 tsp mustard
Paprika and Dill Weed to sprinkle on top
Salt and pepper to taste
*Tattooed Martha’s Tip: I buy the 18 pack of eggs and throw a few extra in just in case some of the eggs get torn while peeling or trying to get the yolks out.
Place eggs in a large pot and fill with water, just enough to cover the eggs. Bring to a boil, turn off the heat, and cover. Let them sit for 15 minutes.
In a large bowl combine mayo, vinegar, mustard, salt, and pepper and set aside.
Drain hot water from pot and fill with cold water. Let eggs sit another 10-15 minutes. Peel under running cold water and set aside on a large plate. Cut eggs in half lengthwise and add yolk to bowl with mayo and vinegar.
Set your hallowed out eggs in an egg dish or large plate.
Mash yolks with a fork, then blend together with the rest of the ingredients until most of the lumps are gone.
You can spoon mixture into the eggs or you can use a pastry bag with a frosting tip.
Once eggs are filled, lightly sprinkle paprika and dill weed on top.
You can serve immediately or cover and chill in the refrigerator for 20 minutes… only if you trust your family not to sneak in and devour them in the meantime!