Deviled Eggs

Deviled Eggs

Be sure to try this simple and tasty Deviled Egg Recipe….it makes a good appetizer or side with a sandwich, and a sure hit at potlucks.

  • 8 large eggs, hardboiled
  • 2 T Best Foods Mayonnaise (light)
  • 2 t mustard
  • 1 T sweet pickle relish, drained
  • 1/8th t Lawry’s Seasoned Salt
  • 1/8th t Lawry’s Seasoned Pepper
  • Paprika

Place eggs in saucepan, cover with cold water and bring to a boil.  Turn down to low and simmer for 20 minutes.  Pour off hot water and fill saucepan with cold water.  Add about 2 cups of ice to cold water to expedite cooling process.  Wait about 15-20 minutes and then peel eggs.  Slice eggs in half and place yolks only in medium size mixing bowl.  Use a pie crust cutter or a fork to chop the yolks finely. Add  mayo, mustard, pickle relish, salt and pepper and mix together with spoon. If mixture is very dry, add a small amount of  Mayonnaise. Using a table knife, fill the egg white halfs with yolk mixture. Sprinkle tops lightly with paprika.

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

1 Comment »


Leave a Reply

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>