Deviled Eggs

Oxmoor House
4 to 6 servings


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8 hard-cooked eggs
1/4 cup salad dressing
1 tablespoon finely chopped sweet pickle
1/4 teaspoon salt
1/4 teaspoon paprika


Slice eggs in half lengthwise; remove yolks. Combine yolks and salad dressing; mash well. Stir in pickle, salt, and paprika. Stuff half of egg whites liberally with yolk mixture. Top with remaining egg whites, pressing gently. Wrap in plastic wrap. Chill.

Created date

February 2010