Okay, okay! I know I should have gotten my act together and posted this one before Easter. That’s when everybody has more boiled eggs than they know what to do with, right? Maybe. But don’t save deviled eggs for just an Easter treat. They’re great as a side dish with fried chicken or pork chops and with summer coming up you’ll find them on the menu at many barbecues. They also just happen to be one of BeeBop’s favorite things.
I promise this is going to be the last of the appetizers/finger foods/small bites for a while. The next post after this one is going to be something so rich, so sweet and so typically Southern. Look for that on Thursday. In the meantime, make yourself a few deviled eggs!
6 hard boiled eggs
3 tablespoons mayonnaise
1 teaspoon yellow mustard
3 tablespoons sweet pickle relish
Boil, cool and peel the eggs. Slice each egg in half lengthwise and remove the yolks to a bowl.
Mash the yolks with a fork. Add the mayonnaise, mustard, pickle relish, and salt and pepper to taste. Mix until well combined.
Using a piping bag or a teaspoon, fill each egg white with the yolk mixture. Dust with paprika.
It seems that everyone has a different recipe for deviled eggs. We like the touch of mustard and sweet pickle relish in ours. How do you like yours?