Deviled Eggs

With Easter quickly approaching, I am starting to plan my Easter menu. Of course deviled eggs are on the list, but I tend to go a little fancy every year and put garden vegetable cream cheese in the filling. This year, I’ve decided to try a simpler and more traditional recipe.

On I found a recipe with great reviews, and it actually came from an Inn located in Indiana- where I live. πŸ™‚ I also looked up another post on allrecipes which explained how to get perfect hard boiled eggs every time.

The Perfect Hard Boiled Eggs:

  • 1 tablespoon salt
  • 1/4 cup distilled white vinegar
  • 6 cups water
  • 8 eggs
  1. Combine the salt, vinegar, and water in a large pot, and bring to a boil over high heat. Add the eggs one at a time, being careful not to crack them. Reduce the heat to a gentle boil, and cook for 14 minutes.
  2. Once the eggs have cooked, remove them from the hot water, and place into a container of ice water or cold, running water. Cool completely, about 15 minutes. Store in the refrigerator up to 1 week.


  • 6 hard-cooked eggs
  • 2 tablespoons mayonnaise
  • 1 teaspoon sugar
  • 1 teaspoon white vinegar
  • 1 teaspoon prepared mustard
  • 1/2 teaspoon salt
  • Paprika


  1. Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard and salt; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.

These eggs turned out great! They were simple and traditional, and tasted like they came from an old fashion Inn- because they did. πŸ™‚ Enjoy.



April 6, 2011. Appetizers.


  1. Mike replied:

    You make the best devil’d eggs!

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