Deviled eggs are something that we tend to only make at Easter in our household. I have never figured out why this is because they are so delicious and easy to make.
We always have so many colored eggs at Easter and deviled eggs are the perfect recipe to use them in. This year my daughter and I made the most beautiful turquoise and teal eggs using red cabbage. You can find all the directions here.
Our whole family loves deviled eggs, so I am going to try and be better about making them more often. Here is my easy and delicious recipe for deviled eggs!
Deviled Eggs
2018-03-12 21:40:35
Yields 12
Ingredients
- 6 eggs
- 2 1/2 tablespoons mayonnaise
- 1 1/2 tablespoons sweet pickle relish
- 1 teaspoon yellow mustard
- 1/8 teaspoon salt
- dash of fresh black pepper
- paprika
Instructions
- Place eggs in a saucepan. Add enough water to cover the eggs.
- Bring to a boil. Cover, remove saucepan from heat, and let stand 15 minutes.
- Then drain the water. Next, fill the saucepan with cold water and ice. Allow to sit for 5 minutes.
- Tap each egg firmly on the counter until cracks form all over the shell. Peel the egg under cold running water.
- Slice eggs in half lengthwise and carefully remove yolks.
- Mash the egg yolks with a fork. Mix in mayonnaise, relish, mustard, salt, and pepper.
- Spoon yolk mixture into the egg whites.
- Sprinkle each egg with some paprika.
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