Grandma’s Deviled Eggs
Serves: 6 Preheat Oven Temp: N/A
6 large eggs, hard boiled
1 tsp. vinegar, apple cider or white
1/4 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
4 Tb. mayonnaise
1 Carefully cut eggs into halves lengthwise and remove yolks.
2 Mash yolks with a fork. Add vinegar, mustard, salt and Worcestershire.
3 Add enough mayonnaise to moisten to desire consistency.
4 Pile the yolk mixture into the egg halves and serve on a plate or tray.
5 Sprinkle with paprika if desired.
- Fabulously Easy Party Food: Deviled Eggs (babescott.com)
- Vintage 1950′s recipe for Deviled Eggs (mccallumvintagerecipedivas.wordpress.com)
- Sriracha Deviled Eggs With Crunchy Cucumber and Shrimp (seattletimes.com)