When I make deviled (or stuffed) eggs, I always boil an extra egg to finely chop to assure there's lots of filling for the egg halves.
7 eggs, boiled, peeled and halved, yolks removed to a medium sized bowl
1/4 cup mayo (more or less)
1 T. yellow mustard
2 T. sweet (or dill) pickle relish
2 T. sweet (or dill) pickle relish
salt and pepper
Mash the yolks and the extra egg until smooth. Blend in mayo, mustard, pickle relish and S and P to taste.
Fill egg whites and garnish with paprika.
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