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Marion's Deviled Eggs
posted by jacqibay 07-17-100 7:26 PM
From Ruth Reichl's book Tender at the Bone
Marion's Deviled Eggs
4 hard boiled eggs
1/4 cup mayonnaise
1 teaspoon cider vinegar
1 teaspoon ballpark mustard
Salt and pepper
Shell eggs, cut carefully in half lengthwise, and put yolks into a bowl. Mash the yolks with a fork until they are smooth. Add remaining ingredients and mix well. The mixture should be thick and creamy. Fill each egg white half with the with the yolk mixture. Grate a bit of pepper on top. Refrigerate until needed. Makes 8 deviled eggs, or about 6 servings.
