Tailgate Deviled Eggs
More From Oxmoor House
Total: 20 Minutes
- 1 dozen hard-cooked eggs, peeled
- 1/2 cup mayonnaise
- 1 teaspoon spicy brown mustard
- 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.
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