Ingredients for Aunt Abbie's Deviled Eggs
- 6 hard-boiled eggs, peeled
- Tartar Sauce, to taste
- 1 teaspoon prepared mustard
- Melted butter, to taste
- 1/4 teaspoon black pepper
- 1/8 teaspoon paprika, for garnish
- 3 tablespoons mayonnaise (or salad dressing)
- 1 tablespoon white vinegar (or pickle juice)
- 1 teaspoon sugar
- 1 teaspoon salt
- Dash of hot sauce, if desired
- Prepared horseradish, if desired
- Dijon mustard, to taste
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How to Make Aunt Abbie's Deviled Eggs
- Place eggs in a saucepan and cover with cold water. Bring to a rolling boil, then remove from heat, cover, and let sit for 12 minutes.
- Drain hot water and rinse eggs under cold water until cool enough to handle.
- Gently tap eggs all over and peel under cold running water.
- Cut eggs in half lengthwise and carefully remove yolks to a medium bowl.
- Add melted butter, black pepper, tartar sauce, and Dijon mustard to the yolks.
- If desired, stir in a dash of hot sauce or prepared horseradish.
- Mash yolks with a fork until smooth and creamy.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Sprinkle the tops lightly with paprika.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld and the eggs to chill.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
1g
Fat
8g
Carbs
0g
