To add your own twist to this recipe, you can replace the mayo with any flavor of creamy salad dressing, sour cream or even horseradish sauce. You can add different herbs, shredded cheeses or meats, particularly seafood, such as crabmeat or minced shrimp. Finely diced veggies also make a fun variation on the standard deviled egg. For extra spice, use finely diced hot peppers with a bit of chili powder, and garnish with a sliced olive or cilantro. The possibilities are as endless as your creativity and taste buds.
The prettiest deviled eggs are made with the filling piped into the egg-white halves, but you can also spoon it in.
Yield: 12 halves
- 6 hard-boiled eggs
- 1/4 cup mayonnaise
- 1 tsp. prepared mustard
- 1 tsp. white vinegar
- salt and pepper to taste
Slice eggs lengthwise and separate yolks. Set aside egg whites. Mash yolks in small bowl. Mix mayonnaise, mustard, vinegar, salt and pepper. Pipe filling into egg halves. Sprinkle with garnish and refrigerate until ready to serve.