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Deviled Eggs

Summer picnics and potlucks would hardly be complete without a platter of these creamy appetizer. I serve this classic version of this hearty finger food at many gatherings. These have a month-watering filling that includes mustard and mayonnaise.—Velma Berger, Nappanee, Indiana
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    8 servings

Ingredients

  • 8 hard-boiled large eggs
  • 1/2 cup mayonnaise
  • 1 tablespoon milk
  • 1 teaspoon prepared mustard
  • 1/4 teaspoon salt
  • Paprika

Directions

  • Cut eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add the mayonnaise, milk, mustard and salt; mix well. Stuff or pipe into egg whites. Sprinkle with paprika.

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