Amish Peppered Deviled Eggs

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!

Amish Peppered Deviled Eggs

 

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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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