Wednesday, April 20, 2011

Deviled Eggs

Deviled eggs have always been a favorite with my family. We love them on holidays, for family gatherings, picnics, and just as a side dish for any meal.

6 eggs, boiled and peeled
2 teaspoons sweet pickle relish
2 tablespoons Hellman's mayonnaise
2 tablespoons yellow mustard
1/8 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon sugar
Paprika (To sprinkle on top)

Contrary to what many people say, I think adding the eggs to boiling, salted water, makes them easier to peel. Always have eggs at room temperature before boiling! Bring salted water (add about 1 tablespoon salt to water before boiling) to a boil and add eggs. I use a soup ladle to lower the uncooked eggs gently into the boiling water. Boil eggs on medium heat and boil one minute per egg. A dozen eggs takes twelve minutes boiling time. Remove pot from stove and put under running cold water. Peel immediately holding the egg under the cold water for smooth, peeled eggs.

Once peeled, slice the eggs lengthwise and scoop out the center yolks. In a bowl combine egg yolks with ingredients and mash with a fork. Spoon filling into halves. Sprinkle eggs with paprika. Enjoy!

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