I love deviled eggs and could eat them twice a week all year round. For some reason, though, I only seem to make them on Thanksgiving. They are extremely easy to make; they just take a little patience to peel, cut, and stuff.
1 1/2 tbsp sweet pickle relish
1/4 cup mayonnaise
1 tsp yellow mustard
1/4 tsp salt
Deviled eggs are made from hard-boiled eggs, so the first thing we have to do is place the eggs in a large pan in a single layer. Add enough cold water to the pan to cover the eggs by 2 inches. Heat the eggs on medium heat until boiling and then set to low for 20 minutes. Remove the pan from the heat, and pour off the water. Run cold water over the eggs until the pan is cool. Add cold water and a tray of ice cubes to the pan. Cool the eggs in the ice water for 30 minutes. When cool, peel the shells off the eggs. This is done more easily under running water. Slice the eggs in half lengthwise, and deposit the yolks in a bowl. Mash the yolks finely with a fork. Add the mayonnaise, mustard, sweet relish, and salt. Mix well. Spoon enough of the yolk mixture into each egg-half so it creates a small hill. Sprinkle a dash of paprika over each egg for a little color.
Optionally, you can garnish the deviled eggs with chopped chives, sliced black or green olives, pimento, or parsley. To create an eye-catching presentation, serve the eggs on a platter in a bed of full lettuce leaf.
Posted 3742 day ago