Tuesday Recipe: Delicious Deviled Eggs

While your traditional family dishes will take most of the spotlight on Thanksgiving, you’ll also want to put out some appetizers so your loved ones will stay out of the kitchen while you cook. Deviled Eggs are a classic offering that will leave guests satisfied yet still hungry when the main meal is ready.

Kitchen Egg Timer

What you’ll need:

  • 12 medium to large eggs
  • 1/2 cup mayonnaise
  • 2 tsp white vinegar
  • 2 tsp yellow mustard
  • 1/8 tsp salt
  • Ground black pepper
  • Paprika for garnish


  1. Place eggs in a large saucepan (or two) and cover with water until there’s approximately 1 1/2 inches of water above the single layer of eggs. Turn heat on high until water begins to boil,
    cover and turn heat to low, and cook for 1 minute.
  2. Remove from heat and leave covered for approximately 15 minutes (or, use an Egg Timer to keep track of hard boiling). Test one egg by peeling under cold running water to ensure thorough cooking.
  3. Crack egg shells one egg at a time and peel under cold running water. Slice the eggs in half lengthwise and remove yolks to a medium mixing bowl, placing the whites on a serving platter.
  4. Mash yolks into a crumble using a fork. Add mayonnaise, vinegar, mustard, salt and pepper; mix well.
  5. Evenly disperse teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika, serve. Yields approximately 24 deviled eggs; reduce or increase ingredients to match your party needs.

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