Saturday, April 7, 2012

Deviled Eggs

  • 6 large large hard boiled eggs
  • 1/8 teaspoon  salt
  •  1/8 teaspoon black pepper
  • 2 tablespoons mayonnaise or miracle whip
  • 1 teaspoon of your favorite yellow mustard
  • 2 tablespoons of your favorite sweet pickle relish
  •  paprika as a garnish
After you boil your eggs refrigerate to cool 1-2 hours, then peel the shells and slice lengthwise into halve, then remove the yolks and place in a medium size bowl.  Mash all the yolks into fine pieces, add two tablespoons of mayo or miracle whip, add the yellow mustard and sweet pickle relish and salt and pepper. Stir this mixture well until its creamy in texture. Spoon this mixture into eggs white halves, or use a (plastic zip lock sandwich bag cut off one of the corner ends of the bag and then squeeze the mixture into the egg white halves) or even a frosting bag.  Once the eggs are all filled with the filling sprinkle the eggs lightly with paprika to give it color.  After making keep the eggs chilled in refrigerator for 1 to 2 hours before serving so the are cold when serving.

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