On Thu, 5 Jul 2012 08:17:31 -0700 (PDT), Nancy2
> wrote:

>On Jul 2, 8:55*pm, "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?
>>
>> --
>> Jean B.
>
>Ratio? What's that? LOL. I just wing it - for 8 eggs, for example,
>I'll probably put in 3 T. butter, 2 T. of vinegar and maybe 2-3 T.
>yellow mustard. Taste and adjust. I never measure. Sometimes I use
>Dijon-style mustard, but I like the regular yellow stuff the best.
>
>N.
That's the name of my recipe too, "Wing It." I'd probably get the
butter close to right and then start adding vinegar and mustard a bit
at a time
Janet US