Classic Deviled Eggs

May be an image of egg yolk and text that says 'Deviled Eggs Yay Or Nay?'

This recipe is adapted from “U.S.A. Cookbook,” written by Sheila Lukins, an author of the “Silver Palate” cookbooks that were popular in the 1980s and ’90s. If you’re looking for an introduction to deviled eggs, this is the place to start: just eggs, mustard, mayonnaise, a dash of Tabasco and a festive sprinkle of paprika (or jazz things up with a garnish of chives). They are a simple and spectacular addition to a holiday table.


14 hard-cooked eggs

1/2 cup mayonnaise

1/2 cup sour cream

Continue Reading in next page

Leave a Comment