Deviled eggs are one of those summer staples that just sort of show up on the picnic table. I rarely ever see anyone actually making deviled eggs. They just always seem to appear. And isn’t a deviled egg a deviled egg?
Well, I guess some are smaller than others. I plead guilty to having on occasion just popped a whole half into my mouth in a single bite (why do I admit these things?) To me deviled eggs are one of those take-for-granted picnic foods that really don’t serve a huge purpose.
Now, that changes when you use fresh eggs. If you have access to fresh eggs, not store-bought ones, that is going to up the flavor quotient of your eggs 10-fold. Really. This deviled egg recipes comes to us from an Amish woman in Illinois and it really is a little different. The eggs in the photo are store-bought, but they still were good using this recipe. The cream in the recipe probably mutes the yellow color of the yolks a bit. And, I have to say, garnishing with pepper is a nice touch. Check out the recipe below and enjoy!
- 4 hard cooked eggs
- ¼ teaspoon salt
- 1 tablespoon cream
- 2 teaspoons vinegar
- 1 tbsp mayonnaise
- ¼ tsp yellow mustard
- ⅛ teaspoon black pepper (for garnish)
- Directions cut eggs into halves lengthwise.
- Remove yolks and mash until smooth.
- Add other ingredients and mix well
- Refill the whites and garnish with black pepper.