This year for Easter, my 6 year old daughter helped me make Deviled Eggs- she is really getting good at peeling the shells off! We also learned that when we color eggs-NOT to use glitter if we want to eat the eggs! 🙂
My daughter and nearly everyone else love my deviled eggs- and I get asked for the recipe frequently. So, I thought- I’d share it with you too!
This recipe is for 6-8 eggs – so 12-14 deviled eggs 🙂
With the egg yolks, add 3/4 tsp Dijon Mustard, 3 Tablespoons of Mayonnaise (we use miracle whip), 1.5 teaspoon of cider or red wine vinegar, 1/4 teaspoon of Worcestershire sauce, salt and pepper to taste. Fill egg halves with a cookie scoop–we don’t get too fancy around here- because these things are eaten as fast as they are made!
Add sweet paprika sprinkles- This year we got a little daring- and even added fresh bacon crumbles to a few–and they were YUMMY! (don’t use the jar bacon crumbles—not. the. same.)
That’s it– let me know if you try them! 🙂
PS. When I say my daughter loves them- I mean she asked me if we could have deviled eggs at her birthday–and she said that if she could she would get a DEVILED EGG CAKE! Haha!!