Deviled Eggs

I love deviled eggs. I think they are the quintessential southern food. Trust me, you don’t have to take cooking classes or be a gourmet chef to do a fabulous job making devilled eggs for the Superbowl, Easter, 4th of July, Thanksgiving or simply for your next family get-together. For the best peeling results you need to use eggs that are a week or two old. It makes them easier to peel.

 

Here is how I made these delectable treats.


Peace be with you,
Veronica