Deviled Eggs

DifficultyIntermediate

Deviled Eggs can be difficult to make, but definitely worth it! The recipe is taken from https://www.southernliving.com/recipes/classic-deviled-eggs

Yields6 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins
 6 Large Eggs
 2 tbsp Mayonnaise
 1 ½ tbsp Sweet Pickle Relish
 1 tsp Mustard (French or Dijon)
 Salt & Pepper to taste
 Paprika (to garnish)
1

Place eggs in a single layer in a saucepan; add water to depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.

2

Immediately drain and fill the saucepan with cold water and ice.

3

Firmly tap each egg on the counter until cracks form all over the shell. Peel under cold running water.

4

Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Add mustard, relish, salt, and pepper. Stir well.

5

Spoon egg yolk mixture into egg whites. Garnish with paprika, if desired.

15 Minutes

Ingredients

 6 Large Eggs
 2 tbsp Mayonnaise
 1 ½ tbsp Sweet Pickle Relish
 1 tsp Mustard (French or Dijon)
 Salt & Pepper to taste
 Paprika (to garnish)

Directions

1

Place eggs in a single layer in a saucepan; add water to depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.

2

Immediately drain and fill the saucepan with cold water and ice.

3

Firmly tap each egg on the counter until cracks form all over the shell. Peel under cold running water.

4

Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Add mustard, relish, salt, and pepper. Stir well.

5

Spoon egg yolk mixture into egg whites. Garnish with paprika, if desired.

Deviled Eggs

Subscribe now and along with a discount code for your first order, you'll receive a free Colouring In Pack for the Kids (£3 in our Shop)!