Easter Recipe: Deviled Eggs

As a general rule, I do not like boiled eggs.

Don’t like the way they smell. Don’t like the way they taste.

However, at Easter I do boil and dye eggs. Not in the comic way I described in a post several days ago, but correctly. *g*

Since Easter is next Sunday, I thought I’d give you my recipe for Deviled Eggs.

With the dyed eggs that I display on a pretty plate at breakfast—promptly refrigerated immediately after breakfast—I make Deviled Eggs for later in the day.

Devilishly Delicious Eggs

Ingredients

• 6 hard-boiled eggs sliced in half lengthwise
• 1 teaspoon yellow or Dijon mustard
• 1 1/2 to 2 tablespoons sweet pickle relish—must be sweet relish (If the eggs are very large, use 2 tablespoons.)
• 1/4 cup mayonnaise
• salt and pepper to taste
• paprika for garnishing (I sometimes use smoked Paprika if I’m using bacon crumbles for garnish.)
• optional, crumbled bacon for extra fancy garnishing
• optional, pastry bag with fluted tip

Directions

• Scoop the yolks out of the eggs and into a bowl.
• Add the mustard, pickle relish, mayo, a dash of salt, and a smaller dash of pepper.
• Mix well.
• Taste and adjust the seasonings if needed.
• Using a spoon, gently fill each egg half with a scoop of the yolk mixture. Use a pastry bag if you wish to be really elegant.
• Sprinkle paprika over each half.
• Carefully arrange the white halves on a platter.

Takeaway Truth

That’s all there is to making really delicious deviled eggs. Makes me hungry for some right now!