On Mon, 2 Jul 2012 08:18:19 -0700 (PDT), Nancy2
> wrote:

>On Jun 30, 5:53*pm, (Judy Haffner) wrote:
>> MartyB wrote:
>> >I could eat deviled eggs until my arteries
>> > close up!
>>
>> Same here....love 'em, and so do our kids and grandkids. Hubby won't
>> touch them. He likes eggs, but won't eat anything mashed up....strange
>> duck! LOL
>>
>> >Are they standard mustard style, or
>> > something inventive?
>>
>> I don't always make them the same. I use mayo, mustard, S & P, and a
>> little vinegar for "tang". A little dill weed gives them a 'kick' too,
>> and the kids especially love them with crumbled crisp bacon in them and
>> usually save a little to garnish the tops with, along with some
>> Hungarian Paprika.
>>
>> For the 4th will just be cooking up a dozen eggs, and will be "nice" and
>> share! <
>>
>> Judy
>
>I never use mayo in mine, I make them like my mama did - some soft
>butter, a goodly amount of yellow mustard, a T or so sprinkle of
>vinegar, salt & pepper. That makes the filling fairly solid when they
>are chilled, which are much easier to transport and eat than a mooshy
>mayo style.
>
>N.
That's the way my mother made them. They're very tasty and have a
much nicer mouth feel.
Janet US