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    Home » Top Amish Recipes » Amish Side Dishes

    Amish Peppered Deviled Eggs

    Published: Jul 8, 2014 · Updated: Jul 1, 2016 by Kevin Williams | 2 Comments

    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.

    eggsNow, 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!

    Amish Peppered Deviled Eggs
     
    Print
    Ingredients
    • 4 hard cooked eggs
    • ¼ teaspoon salt
    • 1 tablespoon cream
    • 2 teaspoons vinegar
    • 1 tablespoon mayonnaise
    • ¼ teaspoon yellow mustard
    • ⅛ teaspoon black pepper (for garnish)
    Instructions
    1. Directions cut eggs into halves lengthwise.
    2. Remove yolks and mash until smooth.
    3. Add other ingredients and mix well
    4. Refill the whites and garnish with black pepper.
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    « Amish in the News: Beachy's, Busted, and Montana
    The Amish Cook: Summer Recipe Series, Part I »

    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. Carol Crowe Phillips

      July 08, 2014 at 3:18 pm

      I always use my mother's recipe, Kevin and while I don't eat them, I have seen many, many of them disappear in a single bite here! (esp. when it comes to my husband and boys!) I might try this recipe sometime but I will have to make two batches (one with Mom's recipe, too or else my crew will complain loudly)

      Reply
      • Kevin

        July 08, 2014 at 9:25 pm

        Carol, thanks, nice to know I am not the only one who likes "one-bite deviled eggs":)

        Reply

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

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