Preparation:

Cut peeled eggs lengthwise into halves. Slip out yolks; mash with fork. mix in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Arrange eggs on large serving plate. Cover and refrigerate up to 24 hours.

Deviled Eggs with Olives: Omit mustard; decrease salt to 1/8 tsp Mix 1/4 cup finely chopped ripe olives and 1/8 tsp curry powder into egg yolk mixture.

Party Deviled Eggs: Garnish each deviled egg half with cooked shrimp, rolled anchovy fillet or sliced pimiento-stuffed olive.

Zesty Deviled Eggs: Decrease salt to 1/8 tsp Mix 1/2 cup finely shredded process American cheese (2 oz.) and 2 Tbsp snipped parsley or 1 tsp prepared horseradish into egg yolk mixture.

Servings: 6
Source: The Betty Crocker Cookbook, 6th Edition
Source:
Submitted by: Recipe Group Member
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