Thursday, June 6, 2013

Traditional Deviled Eggs

Yum! This recipe is one that I make all the time from Paula Dean. Deviled eggs are one of those appetizers that are easy to whip up, customize, and pretty much everyone will enjoy. I didn't use paprika this time. Instead I used chopped green onions and chives. I tend to just put in whatever I have available. See the traditional recipe below.

Prep Time:15 minInactive Prep Time: -- Cook Time:10 min
14 eggs

7 large eggs, hard boiled and peeled
1/4 cup mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
Salt and pepper, for taste
Paprika, for garnishing
Sweet gherkin pickles sliced, for garnishing
Pimentos, for garnishing

Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.
Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.
Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles and pimentos. Store covered in refrigerator.

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