Basic Deviled Eggs

Hmmm..your thinking, deviled eggs, everyone knows how to make deviled eggs, but you would be suprised had how many people do not know how to make this simple dish that seems to always be well received when you take them to a gathering. I found this recipe at Southern Living Magazine back in 2002 and everyone really seems to like the way they taste. I like them just plain and simple, no fancy ingredients for me!

Basic Deviled Eggs
6 large eggs
2 tablespoons mayonnaise, no salad dressing
1 1/2 tablespoons sweet pickle relish
1 teaspoon prepared mustard, think French's
1/8 teaspoon salt
dash of black pepper
paprika for garnish, optional

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 tap water. 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; sprinkle with salt and pepper; toss yolks; add mayonnaise, sweet pickle relish, and mustard; stir very well, you want it to be a smooth texture. Spoon yolk mixture into the egg white. Garnish, if desired.

Now it is important that you make the deviled eggs while your eggs are still warm, the yolks absorb the flavors better while they are warm, they will not taste as good if you hard-boil the eggs one day and devil them the next day.

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I hope you give this recipe a try, you will not be disappointed!     Mary