Tailgate Deviled Eggs

Oxmoor House
12 Servings


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1 dozen hard-cooked eggs, peeled
1/2 cup mayonnaise
1 teaspoon spicy brown mustard


Hands-on: 20 Minutes
Total: 20 Minutes

1. Slice eggs in half lengthwise, and carefully remove yolks. Reserve egg whites.

2. Mash yolks with mayonnaise and mustard until well blended. Add salt and pepper to taste. Spoon or pipe yolk mixture into reserved egg whites. Serve immediately or cover and chill up to 1 day.


Created date

August 2012