Devilled Eggs

Devilled Eggs


12 hard-cooked eggs, peeled
1/3 cup regular mayonnaise
1 tbsp. very soft butter 
2 teaspoons yellow mustard, or to taste
Salt and pepper to taste 

Paprika to garnish 
Sliced dill pickle, to garnish 



1.     Cut eggs in half lengthwise or widthwise. Remove yolks and place in a bowl. Set whites aside.
2.     Mash yolks with a fork. Add mayonnaise, butter, mustard, salt and pepper.
3.     Refill whites with yolk mixture. Sprinkle with paprika and a slice of pickle 
4.     Serve immediately or cover and store in the refrigerator.

Add a comment

* Comments must be approved before being displayed.