FFE Magazine

Deviled-egg Spread

Photo from noblepig




  • 6 eggs
  • 1 tbsp. white vinegar
  • 1/2 cup mayonnaise
  • 1/2  tbsp. yellow mustard
  • Salt and freshly ground pepper
  • Paprika, for dusting




Preheat your oven to 450 F


In a saucepan, boil the eggs in water and vinegar. Adding vinegar helps the eggshells soften faster, making it easier for you to peel.


When the eggs are cooked, remove them and put them under cold running water.


When the eggs are cool enough, peel the shells and cut them lengthwise. Chop half of the egg whites and transfer them to a large bowl.


Add the remaining whites, all of the yolks, the mayonnaise and mustard to a food processor, and blend well.


Pour the mixture into a bowl, add the chopped egg whites, mix well and season with salt and pepper.


Spread over your choice of bread, or serve on top of saltines or crackers, and dust lightly with paprika.





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