Ingredients
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6
-
3
-
1/2
-
1/8
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1/4
-
-
-
-
-
-
-
-
-
-
Directions
Betty’s Deviled Eggs, I can’t believe no one has posted this original, oh-so-simple recipe Although I have tried many deviled egg recipes that I loved, and have awarded 5 stars to at least one here, my husband always demands at least one batch of the old way This is from Betty Crocker’s New Cookbook Although I nearly always use mayonnaise, Miracle Whip and half-and-half are acceptable substitutes in a pinch , Simple, fast, and easy These eggs are simply delicious!! I followed the recipe and just added a bit of chopped dill pickle and garnished with paprika and they were AMAZING! This is now my go to recipe for deviled eggs!! YUMM!
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Steps
|
1
Done
|
Cut Eggs Lengthwise in Half, Gently Remove Yolks, and Place Whites on a Serving Platter. |
|
2
Done
|
Mash Yolks Well With a Fork. |
|
3
Done
|
Stir in Mayonnaise, Mustard, Salt, and Pepper. |
|
4
Done
|
Fill Whites With Egg Yolk Mixture. |
|
5
Done
|
Can Be Refrigerated Up to 24 Hours. |
