Deviled Eggs

This recipe for Deviled Eggs comes from "old faithful". It's the best recipe I've found and it's all because of the secret ingredient (the dry mustard).  It gives the eggs a wonderful texture and just the right amount of salty taste. Enjoy!


  • 6 hard-cooked eggs
  • 1/4 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon pepper
  • 3 tablespoons light mayonnaise


  1. Cut peeled eggs lengthwise into halves. 
  2. Slip out yolks; mash with fork. Mix in salt, mustard, pepper and mayonnaise. 
  3. Fill whites with egg yolk mixture, heaping it lightly. Arrange eggs on a large serving plate. 
  4. Cover and refrigerate no longer than 24 hours.

Recipe from Betty Crocker's Cookbook


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