Janet Bostwick wrote:
> 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

What is a good starting ratio of butter to yolk, Janet and Nancy?

--
Jean B.