Tuesday, February 3, 2015

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Written By Bobbie

My family loves Deviled Eggs.  In the past I've done Salsa Verde Deviled Eggs, and Guacamole Deviled Eggs.  With the Back to Basics theme, what better time to just do classic Deviled Eggs?  It's actually been so long since I've done them that I almost forgot an ingredient, but thankfully I remembered to add vinegar when my daughter said it needed salt after a quick taste test.  This version has a mellow subtle flavor and they were gone in no time.  It did not help that hubby snagged a boiled egg for a quick bite before I had a chance to put them together.


6 hard boiled eggs
1/4 teaspoon vinegar
3 tablespoon mayonnaise
1 teaspoon sweet relish
1 teaspoon yellow mustard
chopped cilantro


Carefully cut eggs in half lengthwise, and remove yolks to a separate bowl and set white halves on a plate.  Add vinegar, mayonnaise, relish and mustard to yolks and mix until creamy.  If necessary add mayonnaise 1 tablespoon at a time to get creamy texture.  Spoon yolk mixture back into halved egg whites, usually a slightly rounded teaspoon.  Sprinkle with paprika and top with cilantro.