Tuesday, April 26, 2011

Deviled eggs

12 large eggs
Cold water
6 T mayonnaise
2 tsp yellow mustard
1 tsp dill pickle relish
Salt and black pepper
Paprika, for dusting

1.In a large pot, arrange the eggs in a single layer and add enough water to cover. Bring to a boil over high heat, turn off heat and cover the pan with a lid . Let eggs sit in hot water 15 min Drain, then cover the eggs with ice water. Let stand until cool to the touch.

2.Peel the eggs, halve lengthwise and scoop the yolks into a bowl, reserving the egg whites. Mash the yolks with the mayonnaise, mustard and relish; season with salt and black pepper. Spoon the yolk mixture into the egg white halves and dust with paprika.

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