Angeled Eggs

12 hard-boiled eggs
1/2 teaspoon cider vinegar
1/2 teaspoon sugar
1/2 teaspoons yellow mustard
3 - 4 tablespoons mayonnaise
Salt to taste
Paprika to sprinkle

Cut eggs in half. Remove yolks and put into into a medium bowl. Break up yolks with a fork. Save whites and set aside.

Stir together vinegar, sugar, mustard and 3 tablespoons mayonnaise. When blended, stir into the egg yolks until consistency is creamy. Add extra mayonnaise if mixture is too heavy. Taste for seasoning. Add salt if necessary.

Spoon or pipe yolk mixture into the egg white halves. Sprinkle with paprika for color.

Serve on an egg plate or platter. If you don't have a deviled egg dish, you can place a paper doily on a platter to help prevent the eggs from sliding about.

Serves: 12 to 16 as appetizer

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