A few weeks ago, I had a request to make deviled eggs for a lady at church. She presented me with a dozen eggs. I told her, "You do know that makes 24 deviled eggs?" She said, "Yeah! What's your point???" LOL She has always said that she loves my deviled eggs! I guess so!!!
6 eggs, hard cooked and peeled
1/4 cup mayonnaise
1 teaspoon yellow mustard
1 teaspoon sweet pickle relish (optional)**
pinch of salt
fresh ground black pepper
Cut eggs in half. Arrange egg whites cut side up on a serving plate and put the yolks in a small mixing bowl. Mash yolks with fork then stir in mayonnaise, mustard, pickle and salt and pepper. Mash and stir all ingredients together well.
* I insert a plastic bag into a cup or plastic container...
Seal the bag releasing all the air...
Clip a corner of the bag with scissors and squeeze to fill each egg.
Oops! The bag split... LOL
Bunches of eggs... on a mission!
Ready to be packed up and go to Miss Cyndi's house! :-)
*If you are doing a small batch, just spoon a little bit of the mixture into each egg white half. Sprinkle eggs with red pepper or paprika, if desired. Serve immediately or refrigerate until ready to serve.
** Tip of the day... If you have someone that doesn't like the pickle chunks, or kids that just don't like green stuff. Use pickle juice instead of the pickle relish. I do it all the time and noone ever notices! They even comment that they like mine because there isn't any pickles in it! You can do the same thing with onion!
This is exactly how I make mines, and I love it with the pickle relish.
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