On Mon, 02 Jul 2012 21:55:01 -0400, "Jean B." > wrote:

>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?

I'll defer to Nancy as she makes them this way regularly. I make
deviled eggs a different way every time.
Janet US