Basic Deviled Eggs

Basic Deviled Eggs Recipe
Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski
The filling for Southern-style basic deviled eggs is nothing more than egg yolks, mayonnaise, mustard and sweet pickle relish.  These deviled eggs are perfect for potlucks, tailgates, and summer suppers.

Yield:

6 servings

Recipe from


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
Garnish: paprika

Preparation

Place eggs in a single layer in a saucepan; add water to depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.

Drain immediately and fill the saucepan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.

Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Add relish, mustard, salt, and pepper; stir well. Spoon yolk mixture into egg whites. Garnish, if desired.

Note:

April 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note