Deviled Eggs

Preparation info

  • Difficulty


  • Makes



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


  • 6 hard-cooked eggs
  • 1 tsp. vinegar
  • ½ tsp. salt
  • tsp. pepper
  • 1 tsp. prepared mustard
  • 2 tblsp. melted butter or regular margarine
  • ¼ c. mayonnaise or salad dressing


  • 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.