From Patricia Mitchell's article on deviled eggs.
Add the salad dressing, mustard, vinegar and pepper and mix well.
At this point, taste the mixture to determine the amount of salt you want to add. It's easy to over-salt deviled eggs, and I recommend a light hand with the shaker. You may prefer no salt at all.
Fill each of the egg white halves with a dollop of the mixture. If you like, you can put the mixture in a pastry bag and fill the eggs with a decorative pastry tip. Or put the mixture in a plastic sandwich bag, cut off a corner and squeeze the mixture into the whites with a swirl. Sprinkle lightly with paprika.
Refrigerate for 3 to 4 hours before serving to allow flavors to develop.
Deviled Egg VariationsDeviled eggs made with the basic recipe are simple and delicious. But that doesn't mean you can't improve on perfection. You may want to add:
Salad Dressing vs. Mayonnaise
This is where personal taste comes into play. I personally believe the tiny bit of sweetness in salad dressing imparts a more complex overall flavor, but you may prefer the more delicate flavor of mayonnaise. The quantities for both in the basic recipe can be the same, although salad dressing will produce a creamier result. The same is true of apple cider vinegar, as opposed to distilled white vinegar. I prefer the more pronounced tang of cider vinegar, but white vinegar is perfectly acceptable and also interchangeable. Here's a for instance.
Prep time: 20 minutes; Cooking time: N/A ; Total time: 3 hours 20 minutes
Recipe editor Patricia Mitchell
Online Since 1997
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