These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Awesome Basic Deviled Eggs
From Athens Locally Grown
<p>YUMMY. You don’t have to be exact with the measurements….just don’t make the yolk mixture too “wet”…</p>Source: My grandmother from Andersonville GA (Entered by Leslie Lawson)
Serves: one (if you are a gourmond) 12 (if everyone eats 1/2 an egg)
Ingredients
6 eggs, hard boiled and peeled
1/4 cup mayonnaise
1 teaspoon yellow mustard
1 teaspoon organic cider vinegar
pinch of salt (optional)
fresh ground black pepper (optional)
smoked paprika (optional)
Step by Step Instructions
- Hard boil and chill the eggs (*tip...if you gently stir while they are cooking, the yolk will be centered in the white once it is cooked). Cut eggs in half. Gently pop out the yolks into a clean bowl. Arrange egg whites cut side up on a serving plate and put the yolks in a small mixing bowl. Mash yolks and stir in mayonnaise, mustard, and vinegar. Mash and stir all ingredients together well. Taste and add salt and pepper if desired. Spoon a little bit of the mixture into each egg white half (using 2 spoons makes this part easy), dividing mixture evenly between the eggwhites. Sprinkle eggs with smoked paprika (or not). Serve immediately or refrigerate until ready to serve. Yield: 12 deviled eggs