Deviled Eggs

Name: Deviled Eggs
Yield: 6
Ingredients: 6 large eggs; 2 tablespoons mayonnaise; 1 1/2 tablespoons sweet pickle relish; 1 teaspoon prepared mustard; 1/8 teaspoon salt; Dash of pepper; Paprika (for garnish)

These are traditional southern style deviled eggs. There is nothing fancy to them - it's just a basic, reliable deviled egg that goes with any large meal.

110 kcal cal / servingServes 6

Scale

Ingredients

6 large eggs
2 tablespoons mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
1/8 teaspoon salt
Dash of pepper
Paprika (for garnish)

Steps

Place the large eggs in a saucepan and cover them with cold water.
Bring the water to a rolling boil over high heat.
Once boiling, remove the saucepan from the heat, cover it with a lid, and let the eggs stand for 10-12 minutes.
Immediately transfer the cooked eggs to an ice bath or run them under cold water until completely cooled.
Carefully peel the cooled eggs.
Slice each egg in half lengthwise and gently scoop out the yolks into a small bowl. Arrange the egg white halves on a serving platter.
Mash the egg yolks with a fork until they are finely crumbled.
Add the mayonnaise, sweet pickle relish, prepared mustard, salt, and pepper to the mashed yolks.
Mix thoroughly until the filling is smooth and well combined.
Spoon or pipe the yolk mixture evenly into the hollows of the egg white halves.
Garnish the deviled eggs with a sprinkle of paprika before serving.

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