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Deviled Eggs - 3 Ways

Servings 12

Ingredients

Classic:

  • 6 hard boiled eggs
  • 1/4 cup mayo
  • 1 heaping teaspoon dijon mustard
  • 1 teaspoon white vinegar
  • salt and pepper
  • paprika for the top

Golden:

  • 6 hard boiled eggs
  • 1/4 cup mayo
  • 1 teaspoon yellow mustard
  • 1 teaspoon white vinegar
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ginger
  • black pepper for the top

Greek:

  • 6 hard boiled eggs
  • 2 tablespoons mayo
  • 2 teaspoons olive oil
  • 1 teaspoon white vinegar
  • 1 ounce crumbled feta
  • 1 tablespoon chopped dill

Instructions

  1. Cut the hard boiled eggs in half. Remove the yolks and set the white parts aside. In a small bowl, combine the yolks with the other ingredients (based on which version you are making) and mash together well. Fill each egg half with the filling and if using a topping like paprika or black pepper, sprinkle on the top. Chill until ready to serve. These are best the day they are made but can be refrigerated (covered well) overnight.