Deviled Eggs – A Holiday Favorite

Hi everyone! It’s Brandy from Nutmeg Nanny 🙂 Today I’m bringing you a holiday favorite – Deviled Eggs. It cannot be a holiday in my eyes without this delicious little egg treat. This stems from the fact that EVERY holiday my Aunt Lyn would bring her “famous deviled eggs.” They were not famous in the fact that they were the best eggs ever made, they were famous because no matter what holiday, occasion or random family gathering my aunt was sure to show up with them. I’m sure she can make other food but to be honest the only thing I have ever eaten that she has made was deviled eggs. That shows you how “famous” they are 🙂

Even if deviled eggs are not famous in your family they should be. They are delicious and very Spring looking. What makes them Spring looking? Well they are white and filled with a delicious bright yellow filling…what isn’t Spring about that? Oh plus they come from chickens. Which at one point in their life were a little chick. Possibly that little chick was given as a Easter present. Hahaha. Ok maybe you don’t buy it but I do 🙂 Enjoy!

Just remember that Faith and I will be opening the MckLinky Wednesday March 31st and asking for your submissions. For a full list of rules and how to enter please click here. We cannot wait to see what you all cook up 🙂

Ok here is the thing. I do not have exact measurements because there is not an exact science to making deviled eggs. I like to taste as I make. I will give you an idea of how much and then you can add more if needed.

Deviled Eggs:

6 hard boiled eggs – cut in half length ways
Mayonnaise – 1/3 cup – add more if needed
Mustard – 2 t. – add more if needed
Dried Mustard – small pinch
Apple Cider Vinegar – one small splash
Tarragon – 1/2 t.
Salt and Pepper – to taste
Paprika

Take out yolks and mix together will all ingredients except paprika. If you find the mixture to be to thick simply add more mayonnaise or mustard. After your desired consistency is reached (should be creamy but not to lose) put into piping bag or ziplock baggie with corner cut. Simply pipe into egg halves, sprinkle with paprika and enjoy.

Since they do contain mayonnaise and eggs you should refrigerate if you are not going to serve them right away.

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