Late Lunchbox: Deviled Eggs

August 22, 2012  |  

Lunch is so typical – sandwiches, salad, burgers, or pasta. How about skipping the traditional? Go the appetizer route and make something quick and easy like Deviled Eggs.

Deviled Eggs are great at social parties, or ideal for little kids. It’s actually quite easy to make with your baby chef.

Provided are quick instructions to make those little devils.


6 hard-cooked eggs, peeled and cut lengthwise
1/4 cup Mayonnaise or Salad Dressing
1/2 teaspoon dry ground mustard or regular mustard
1/2 teaspoon white vinegar
1/8 teaspoon salt
1/4 teaspoon ground black pepper
Paprika for garnish

Slice hard boiled eggs in half. Remove the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard, vinegar, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.

Cover lightly with plastic wrap and refridgerate for up to one day before serving.

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