I guess that by now you need some recipes for the left over Easter eggs.
I suppose everyone has eaten all the egg sandwiches they can hold. That isn’t one of my favorites, however deviled eggs are.
My momma always made deviled eggs with vinegar. That was OK with me, until I was about 14, when I discovered salad dressing.
• 8 to 10 eggs
• 1/2 teaspoon prepared mustard
• 3 heaping Tablespoons salad dressing or mayonnaise
• Cayenne pepper
Slice boiled eggs lengthwise. Place whites in prepared holder, yolks in bowl to mix. Mash yolks, add 1/2 teaspoon prepared mustard, 3 tablespoons salad dressing or mayonnaise, mix well. You may want more salad dressing. They should be just moist enough to spread in egg whites and not be mushy.
After eggs are stuffed, sprinkle with cayenne pepper.
Spread paper towel over eggs before adding lid.
Throw paper towel away before serving.
Judy Proffitt uses dry mustard in her deviled eggs.
I have used sweet pickle juice, Judy says use cream or cottage cheese also. I guess you could use just about anything that would made them moist enough to spread.
I boil my eggs by placing them in cold water, bring it to a boil, place a lid on them, remove from heat, let set 15 minutes. The say 10 minutes is enough, but I like everything well done.
I don’t know about anyone else’s, but everyone says my deviled eggs are Gooder’n Syrup. Von