Classic Deviled Eggs Recipe - NYT Cooking

Classic Deviled Eggs Recipe - NYT Cooking

This recipe is adapted from “U.S.A Cookbook,” written by Sheila Lukins, an author of the “Silver Palate” cookbooks that were popular in the 1980s and ’90s If you’re looking for an introduction to deviled eggs, this is the place to start: just eggs, mustard, mayonnaise, a dash of Tabasco and a festive sprinkle of paprika (or jazz things up with a garnish of chives)

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Classic Deviled Eggs Recipe - NYT Cooking

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Full recipe for Jammy Deviled Eggs: • 12 large eggs • Ice, as needed

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