Deviled eggs

My mom’s favorite deviled egg recipe, from the Better Homes and Gardens 1981 cookbook! Perfect for picnics and potlucks.

  • 6 hard-boiled eggs (aim for mostly-crumbly yolks)
  • slightly less than 1/4 cup mayonnaise
  • 1 tsp white vinegar
  • 1 tsp prepared mustard (most commonly, the non-fancy smooth yellow kind)
  • 1/8 tsp salt

Halve eggs lengthwise, removing yolks and mashing with a fork. Stir in mayonnaise, vinegar, mustard, and salt. Fill eggs halves with mixture, garnishing with paprika or parsley.

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