Monday, March 21, 2016


 Just in thyme for Easter brunch, dinner or picnics to come.
My mom's easy recipe. Husband Ron loves deviled eggs, so
do I, so does my son-in-law Mark. My kids, hate them, hate
them…weird children!


Makes a dozen. Use an egg plate for presentation.

6 large cooled peeled hard-boiled eggs (see kitchen tips
  for how to boil and peel eggs)
4 Tbsp. of mayonnaise
1 tsp. plain yellow mustard
1 Tbsp. sweet pickle relish
1 tsp. of sugar
1/8 tsp. of pepper
dash of salt, meaning to taste as you like it.
paprika for garnish


Slice the eggs in half lengthwise, and remove yolks
  to a medium size bowl. Put the egg whites on a 
Mash the egg yolks with a fork. Add the mayo, mustard,
  relish, salt and pepper. Mash till creamy then add the 
  sugar and stir till combined and smooth. Taste, add
  additional salt if needed.
  * You can add mayo or mustard if desired, and delete
      the sugar. But taste.
  * You can use a hand mixer to blend the ingredients
      for a very creamy and smooth finish.
Use a small spoon to fill your egg shells. 
Garnish with paprika, see picture.
Refrigerate* till cold. The longer they sit the better.

*I will put a few toothpicks in a few eggs and cover with
plastic wrap, before putting in the refrigerator.

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