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Deviled Eggs |
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Serves: 12 Print this RecipeHave Ready: 6 eggs room temperature (helps to keep shells from breaking) 1/4 cup mayonnaise real 1 tablespoon sweet pickle relish 1 teaspoon dry mustard 1/4 teaspoon salt Dash black pepper Paprika You'll Need: Medium-size saucepan Slotted spoon Medium-size bowl Knife Small bowl Fork Measuring cups Measuring spoons Teaspoon Serving plate Plastic wrap Fill a medium-size saucepan half full with warm water. Carefully lower eggs into the water with a slotted spoon. Bring to a boil. Turn the heat down immediately to simmer; set timer for 15 minutes. Remove eggs from the saucepan with a slotted spoon to the medium-size bowl filled with cold water. Let the eggs stand until cool. Carefully crack and peel the eggs and halve lengthwise. Remove the yolks to a small bowl, being careful not to break the whites. With a fork, mash and stir the yolks until they look like fine crumbs. Add the remaining ingredients, except paprika; mix with a fork until smooth and fluffy. With the teaspoon, lightly mound the yolk mixture in the egg whites. Lightly sprinkle with paprika. Place on a serving plate and cover with plastic wrap. Refrigerate. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Deviled Eggs Half Of Grapefruit Fruit Cup with Honey Yogurt Cheddar Cheese Spread |
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