Saturday, May 23, 2015

An Old-Fashioned Recipe For Deviled Eggs

When I'm in the mood for a simple and satisfying deviled egg...this is the recipe I make, hmmm... I want one now.  Any eggs in the house?


12 large eggs
6 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon sweet pickle relish juice
salt and pepper
1 tablespoon sweet pickle relish (for garnish)
sweet paprika (for garnish)

Place eggs in single layer in a large saucepan.  Cover with water.  Cover pan and bring to full boil over med. high heat.  Turn off heat and let eggs stand, covered, for 10 min.  Drain and run under cold water until saucepan is cold.  Let eggs stand in cold water until cooled.

Peel eggs, halve them crosswise, remove yolks and transfer yolks to a food processor.  Arrange egg whites on a serving platter.  

Process yolks until smooth.  Add mayonnaise, mustard, pickle juice, salt and pepper to taste, and process again.  Transfer mixture to a small zipper lock bag.  If desired, refrigerate filling and eggs to chill.

Snip 1/4 inch off bottom corner of bag.  Pipe filling into each egg half.  Garnish with a tiny pinch of pickle relish and sprinkle of paprika and serve.