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Classic Deviled Eggs
Serves 24 |
These make for one tasty appetizer.
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Ingredients:
| 12 eggs |
| 4 tablespoons mayo |
| 2 teaspoons sweet relish |
| 2 teaspoons yellow mustard |
| Salt, to taste |
| Pepper, to taste |
| Paprika, to taste |
Directions:
- Place eggs in a wide, large saucepan. Cover with cold water. Bring water to a boil for 12 minutes; remove eggs and cool in refrigerator.
- Remove the eggshells and slice the eggs in half lengthwise. Use a spoon to separate the yolks from the whites. Place the yolks in a bowl and arrange the whites on a platter.
- To the yolks, add mayo, relish, mustard and salt and pepper, to taste; mash together until smooth and creamy.
- Pipe the yolk mixture into the yolk holes with a large star tip and a re-sealable plastic bag, filling the holes completely. Dust the tops with a light sprinkling of paprika. Refrigerate the eggs and serve cold.
| Main Ingredient: | Egg |
| Course: | Appetizer, Side |
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