Deviled Eggs

Deviled Eggs
Don’t hesitate to doctor these up with the additions below.
Recipe type: Snack
Serves: 12 pieces

  • 6 hard-cooked eggs, peeled and halved
  • ¼ cup mayonnaise
  • 1 teaspoon Passover mustard
  • ½ teaspoon white vinegar or lemon juice
  • ¼ teaspoon. salt

  1. Cut peeled eggs in half carefully. Separate egg yolks from egg whites. In a small bowl, mash egg yolks. Stir in remaining ingredients except egg white halves. Stir until desired consistency, either smooth or chunky.
  2. Spoon or pipe yolk filling into egg whites. Chill, if desired. Garnish, if desired, with parsley and sprinkle with paprika.
  3. Add ins: For a different taste…add 1 tablespoon pickle relish or finely chopped sweet pickles; OR ¼ cup finely diced pastrami; OR 1 tablespoon chopped green onion, ½ teaspoon cumin and hot pepper sauce to taste.