DEVILED EGGS
* 6 HARD COOKED EGGS
* 3 TABLESPOONS MAYONNAISE
* 1 TEASPOON VINEGAR
* 1 TEASPOON YELLOW MUSTARD
* 2 TEASPOONS SUGAR
* 1/8 TEASPOON SALT
Half hard cooked eggs lengthwise; remove yolks and mash with a fork. Stir in remaining ingredients. Stuff egg whites with yolk mixture.
* 6 HARD COOKED EGGS
* 3 TABLESPOONS MAYONNAISE
* 1 TEASPOON VINEGAR
* 1 TEASPOON YELLOW MUSTARD
* 2 TEASPOONS SUGAR
* 1/8 TEASPOON SALT
Half hard cooked eggs lengthwise; remove yolks and mash with a fork. Stir in remaining ingredients. Stuff egg whites with yolk mixture.
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