I adore Deviled Eggs, especially my Aunt Doris’ recipe. I guess I should start by telling you Aunt Doris wasn’t really my aunt, she was an honorary aunt. When I was little, I used to enjoy going to her large dutch colonial in Winchester for tea and biscuits. She was very proper and I remember sitting with her at the age of three with a napkin in my lap and a little china tea cup. Doris was a fantastic cook. She taught my mom how to roast pork and make gravy and she made a delicious iced tea.
I have such fond memories of times spent at Aunt Doris’ home.
Her Deviled Eggs are the best and are a delicious way to celebrate this Easter. It is a quick and easy recipe if you are hosting a large crowd, or if you’d like to bring a last minute appetizer to a gathering.
Aunt Doris’ Deviled Eggs
Here’s what you’ll need:
Salad Supreme Seasoning
1. Hard boil your eggs and once they’ve cooled, peel them and slice them open.