From our kitchen to yours: Delectable Deviled Eggs

Always a Favorite

What Summer day would be complete without Deviled Eggs? Whether served at a picnic or a luncheon, deviled eggs are bound to be a hit. Our Classic Deviled Eggs, creamy and tangy, tend to disappear immediately from the platter.

2012 MENUS Brochure Images 131


6 Eggs

1/4 Cup of Mayonnaise

1 teaspoon of White Vinegar

1 teaspoon of Dijon Mustard

1/8 teaspoon of Salt

Paprika and Capers for garnish


Place eggs in a saucepan and cover with water. Heat on high until the water boils, then cover and cook on low heat for one minute. Remove from heat and leave covered for 14 minutes. Rinse under running cold water for one minute.  Crack egg shells and carefully peel under cool running water. Gently dry the eggs with paper towels.

Slice eggs in half lengthwise. Remove the yolks and place in a medium bowl. Place the egg whites on a serving platter. With a fork, mash the egg yolks into a fine crumble. Add the mayonnaise, white vinegar, dijon mustard, and salt and stir until creamy. Spoon mixture into Ziploc sandwich bag, seal, and snip off a corner. Squeeze the mixture evenly into the egg white halves. Garnish with paprika and capers. Add salt and pepper to taste. Enjoy!

Deviled Eggs … with a Twist

Ready for a twist on your Deviled Eggs? Try these toppings for a new approach.

  • Green Olive Tapenade
  • Bacon Jam
  • Crumbled Cripsy Bacon
  • Goat Cheese
  • Roasted Red Pepper Strips or Spread
  • Smoked Salmon
  • Pickle Relish
  • Sun Dried Tomatoes
  • Fresh Herbs (Parsley, Chives, Dill)