Deviled Eggs_Vanessa R. Parham

Deviled Eggs

African-American Child’s Heritage Cookbook by Vanessa R. Parham (Sandcastle Pub) 1994. Link to Great-Migration.com for Parham’s Deviled Egg recipe. p.74.

(As written)

6 eggs, hard-boiled

2 tablespoon mayonnaise or salad dressing

1 1/2 teaspoons prepared mustard

1 1/2 teaspoons vinegar

3 tablespoons sweet pickle relish

Salt and pepper to taste

Paprika

  • Peel hard-cooked eggs and cut down center.

  • Remove yolks and mash with fork.

  • Add mayonnaise, mustard, vinegar and relish until min forms a smooth paste.

  • Add salt and pepper to taste.

  • Fill egg whites with yolk mixture.

  • Top with paprika. 

  • Refrigerate for one hour before serving.

SidesD Battle PierceDeviled Eggs