Amish Deviled Eggs

Name: Amish Deviled Eggs Recipe
Prep time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 4 hard cooked eggs; 1/2 teaspoon salt; 2 teaspoons vinegar; 1 tbsp mayonnaise; 1/8 tsp pepper; 1/4 tsp yellow mustard

(11)

Minutes to Prepare: 15

Number of Servings: 8

Ingredients

4 hard cooked eggs1/2 teaspoon salt2 teaspoons vinegar1 tbsp mayonnaise1/8 tsp pepper1/4 tsp yellow mustard

Directions

cut eggs into halves lengthwise. Remove yolks and mash until smooth. Add other ingredients and mix well (the real recipe calls for 1 tbsp cream but I never add it and its not added in the nutritional info) Refill the whites ( I use a Pampered Chef Cookie press to give it that extra decoration touch) and garnish with Paprika or bacon bits or parsley.

Number of Servings: 8

Recipe submitted by SparkPeople user MAVIS03.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 51.4
Total Fat: 4.0 g
Cholesterol: 109.0 mg
Sodium: 191.3 mg
Total Carbs: 0.3 g
Dietary Fiber: 0.0 g
Protein: 3.2 g

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Member Reviews

AUBREYJO
Good lord, these were SALTY!!!!! I tripled the recipe & only used 1 tsp, as the 1.5 seemed like a lot. I wish I would have listened to my gut and sparingly salted. I ate 2 of these, and feel bloated and terrible. Had to drink lots of water. Good base recipe. Just WAY too much salt. - 4/4/10
ANJNNO
Loved these. I added a little Tabasco in place of some vinegar. We love Tabasco with eggs. Will make again. - 3/26/10
JABBEYW
use of no salt and added dill weed and can replace vinegar with dill relish - 10/28/12
CD10099958
Way too much salt. Family couldn't eat them. Will try again with at least half the salt and a little more vinegar. - 8/14/11
AMANDACROCKER
Yum - 1/12/11
EVANSTON55
This is exactly as I remember my mom making them except we just salted to taste which was usually just a pinch. Thanks for putting this receipe here. - 7/25/10
1GROVES2
This is way my mom taught me to make deviled aggs, except she never used salt. - 5/23/10
EYEONGOAL
I reduced the salt to a shake (less than 1/8 tsp). - 4/5/10
MOOCOWROBE
Easy and delicious! Thanks for sharing! - 1/2/10
SBALLIET
I use spincy brown mustard for that extra kick, add minced onion and papricka on top. ummm - 9/6/09
NOFUN2
Interesting Amish is in the title. I'm Dutch/Irish and this was the way I was taught to make them by my dad, who had been an army cook. I know for a fact how good they are made this way, so much flavor. - 4/21/09
ABEYER
Just like the deviled eggs my mom used to make. Thanks! - 4/12/09