Deviled Eggs . . . kind of like the ones Phyllis used to make

Mom always made the Deviled Eggs for Easter . . . they were basic but the BEST! She never really measured but I know the basic ingredients she used so this is my attempt to replicate her recipe. I served the eggs in her egg dish.

Deviled Eggs . . . kind of like the ones Phyllis used to make

12 hard-cooked eggs, peeled and half (cooking eggs in the Insta–Pot is amazing. Even newer eggs are easy to peel when cooked this way)

1/2 cup mayonnaise

2 teaspoons yellow or Dijon mustard (think Mom used yellow but I opted for Dijon)

1 teaspoon white vinegar

A teaspoon or two of juice from sweet pickles, or an equivalent amount of sweet pickle relish

1/2 teaspoon salt

Garnishes: Paprika (Phyllis’ signature addition) & chopped chives (my addition)

1. Separate yolks from whites.
2. Add yolks tt to the work bowl of a food processor (Mom mashed them with a fork). Arrange the whites on serving plate or in a storage container.
3. Add mayo, mustard, vinegar, pickle juice or relish (start with a teaspoon), and salt. Blend and then taste and adjust seasonings accordingly.
   
4. Either spoon (Mom’s method) or pipe (my methods) filling into egg white.
   
5. Garnish with paprika and add some chopped chives if desired.

Recipe without photos . . . Deviled Eggs . . . kind of like the ones Phyllis used to make

12 hard-cooked eggs, peeled and half (cooking eggs in the Insta–Pot is amazing. Even newer eggs are easy to peel when cooked this way)

1/2 cup mayonnaise

2 teaspoons yellow or Dijon mustard (think Mom used yellow but I opted for Dijon)

1 teaspoon white vinegar

A teaspoon or two of juice from sweet pickles, or an equivalent amount of sweet pickle relish

1/2 teaspoon salt

Garnishes: Paprika (Phyllis’ signature addition) & chopped chives (my addition)

1. Separate yolks from whites.
2. Add yolks tt to the work bowl of a food processor (Mom mashed them with a fork). Arrange the whites on serving plate or in a storage container.
3. Add mayo, mustard, vinegar, pickle juice or relish (start with a teaspoon), and salt. Blend and then taste and adjust seasonings accordingly.
4. Either spoon (Mom’s method) or pipe (my methods) filling into egg white.
5. Garnish with paprika and add some chopped chives if desired.