Classic Deviled Eggs
These deviled eggs are a real crowd pleaser. We serve them at almost every family gathering, and they always disappear within minutes! The great thing about the recipe is it can be easily adapted, adding or changing ingredients as desired. We always have a few egg whites that tear or are otherwise damaged, and those are the taste test pieces! I think sometimes we damage some just so we can eat them!!
Classic Deviled Eggs
A simple yet classic recipe for deviled eggs. Always a crowd pleaser!
Ingredients
- 1 dozen eggs
- 1 tsp mustard yellow or any flavor, to taste
- 1/3 cup pickle relish to taste
- 1/2 cup mayonnaise, lite or standard to taste
- 1 tsp salt and pepper to taste
- 1 tsp paprika to sprinkle on top
Instructions
- In a large pot, fill halfway with cold water and add uncooked eggs. Bring to a boil and turn off heat. Cover and set aside for 15 minutes. Rinse with cold water and peel. Cut in half with a sharp knife.
- Carefully remove egg yolks with a spoon. Place yolks in a medium bowl and mash into fine pieces. Add remaining ingredients except the paprika. Taste to see if additional ingredients are needed, including mayo if too dry. Spoon into egg whites. Start with a small spoonful and add more as available. Sprinkle with paprika. Refrigerate until served.
