A "classic" picnic food has to be deviled eggs. There are MANY variations, but this recipe is simple and only has three ingredients - mayonnaise, mustard and vinegar. I was curious as to how deviled eggs got their name, so I did a little research. The word "deviled" according to the Merriam-Webster dictionary is to "season highly." It doesn't necessarily apply only to eggs. For example, if you seasoned chopped ham, then you would have deviled ham. I learn something new everyday!
Cathy has been "retired" from the paid workforce since 1996 to raise her family which includes one husband, one third grader, one teen and one stepson. She has been cooking and baking for as far back as she can remember for her family and friends in "Cathy's Kitchen." She is excited to be able to share her recipes as well as her cooking and baking hints with other home cooks. Please feel free to comment or ask a question about her recipes or about cooking and baking in general.
3 tablespoons mayonnaise
1 1/2 tablespoons spicy brown mustard
1/2 teaspoon white vinegar
Boil eight large eggs about 15 minutes. Let cool completely either in cold water or in fridge. Remove shells and split eggs in half with sharp knife. Remove yolks and put into small bowl. Using a fork, break yolks into small pieces until it resembles fine crumbs. Add mayonnaise, mustard and vinegar. Stir until smooth and creamy. Spoon into egg halves. Arrange on platter. Cover loosely with plastic wrap and put in fridge until ready to eat.
To read more from Cathy, visit onthemenutodayatcathyskitchen.blogspot.com/