Betty's Deviled Eggs

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I can't believe no one has posted this original, oh-so-simple recipe. Although I have tried many deviled egg recipes that I loved, and have awarded 5 stars to at least one here, my husband always demands at least one batch of "the old way." This is from Betty Crocker's New Cookbook. Although I nearly always use mayonnaise, Miracle Whip and half-and-half are acceptable substitutes in a pinch.

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Ingredients [?]

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  • add   3 tablespoons mayonnaise
  • add   1/2 teaspoon ground mustard (dry)
  • add   1/8 teaspoon salt
  • add   1/4 teaspoon pepper
  • add   6 hard-boiled eggs


  1. Cut eggs lengthwise in half, gently remove yolks, and place whites on a serving platter.
  2. Mash yolks well with a fork.
  3. Stir in mayonnaise, mustard, salt, and pepper.
  4. Fill whites with egg yolk mixture.
  5. Can be refrigerated up to 24 hours.