Nell B. Nichols

Deviled Eggs

Preparation info
  • Makes

    12

    halves
    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Make these in the morning and chill them until suppertime

Ingredients

  • 6 hard-cooked eggs
  • 1 tsp. vinegar
  • ½ tsp. salt

Method

  • Cut eggs in halves lengthwise. Remove yolks; put through sieve, or mash with fork.
  • Add remaining ingredients to yolks; whip until smooth and fluffy. Heap into white halves. Crisscross tops with tines of fork. Refrigerate.