Food & Drink Magazine

Deviled Eggs

By Veronica46
I love deviled eggs. I think they are the quintessential southern food. Trust me, you don't have to take cooking classes or be a gourmet chef to do a fabulous job making devilled eggs for the Superbowl, Easter, 4th of July, Thanksgiving or simply for your next family get-together. For the best peeling results you need to use eggs that are a week or two old. It makes them easier to peel.
Deviled eggs
Ingredients 7 large eggs, hard boiled and peeled
1/4 cup mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
Salt and pepper, for taste
Chopped chives for garnish
Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.
Deviled eggs
Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.
Fill egg whites evenly with yolk mixture. Store covered in refrigerator.
Deviled eggs
Deviled eggs
Peace be with you,
Veronica Deviled eggs

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