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  • Traci Hatchett

Deviled Eggs to Die For Recipe


Ingredients

  • 6 large eggs

  • 2 1/2 tablespoons mayonnaise

  • 1 teaspoon prepared mustard

  • 1 1/2 tablespoons sweet pickle relish

  • 1/8 teaspoon salt

  • dash of black pepper

  • Garnishes: paprika & green onion (2 stalks - chopped)

Instructions

  1. Place eggs in the bottom of a saucepan; add enough water to the pot to cover the eggs.

  2. Bring eggs to a boil; cover, remove saucepan from heat, and let stand 20 minutes.

  3. After 20 minutes, drain the water then fill the saucepan with cold water and ice. Allow to sit for 5 minutes.

  4. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.

  5. Slice eggs in half (lengthwise), and carefully remove yolks. Add yolks to a bowl.

  6. Mash yolks with mayonnaise. Add relish, mustard, salt, and pepper; stir well.

  7. Spoon yolk mixture into egg whites.

  8. Garnish with a bit of paprika and green onions.

Enjoy!


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