Deviled Eggs

Here's a traditional southern favorite. And as any good southern cook will tell you, it's all about the presentation. A good southern cook will have multiple deviled egg serving plates (at least one for each major holiday). While these are basic, there are several possible ways to make them. Here's my personal favorite. Enjoy...

  • 7 large eggs, hard boiled and peeled

  • 1/4 cup mayonnaise

  • 1 1/2 tablespoons sweet pickle relish (optional)

  • 1 teaspoon prepared mustard

  • Salt and pepper, for taste

  • Paprika, for garnishing (optional)

  • Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.
    Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.
    Fill egg whites evenly with yolk mixture. Garnish with paprika. Store in refrigerator until ready to serve.

    P.S. You can also garnish these with sweet gherkin pickles or pimentos. Also, if you want fancy looking eggs you can pipe the filling into the whites.

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