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Deviled Eggs

close up of deviled eggs


  • 6 hard-cooked eggs, peeled and cut lengthwise
  • ¼ cup light mayonnaise or salad dressing
  • ½ teaspoon dry ground mustard
  • Salt and pepper
  • ½ teaspoon white vinegar
  • Paprika for garnish


  1. Pop out (remove) the egg yolks to a small bowl and mash with a fork.
  2. Add mayonnaise, mustard powder, vinegar, salt, and pepper and mix thoroughly.
  3. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.
  4. Cover lightly with plastic wrap and refrigerate for up to one day before serving.

For another appetizer check out cheese rolls »

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