Recipe: Deviled Eggs

Just a quick post for a Thanksgiving appetizer/side dish. Mimi’s Deviled Eggs! They are tangy, tasty, and have a little kick. Make ya some – they are mmmm, mmmm, good!

Mimi’s Deviled Eggs

6 hard boiled eggs
3 Tablespoons mayonnaise or more
1 large dill pickle, chopped
dash of Tabasco sauce
dash of Worcestershire sauce

Peel eggs and cut in half lengthwise. Carefully remove yolks from whites. In a small bowl mash yolks with a fork, add mayo, sauces, pickle and mix well. Spoon yolk mixture into center of each egg white and place on a serving dish. Sprinkle lightly with paprika.

Y’all Enjoy! 😉


2 Comments Add yours

  1. Debra says:

    Our family, particularly my very pregnant daughter, LOVES deviled eggs. I have never made them with tabasco sauce. These are always on my Thanksgiving dinner list. I’m going to make them your way this year. I’ll let you know if our family notices the extra kick from the Tabasco. Yummmm!

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