Deviled eggs are an Easter, Spring and cookout staple around here. I made our first plate of the season this weekend and, in doing so, realized I don’t even have a post dedicated to this delicacy.
I use the same recipe for egg salad sandwiches, except I include the egg whites.
Deviled Eggs
I am picky about my brands for this dish!
- 1 dozen hard boiled eggs, peeled and halved (Egglands Best)
- 3 T. Wickles Relish
- 4 T. Dukes mayo
- 1 tsp. French’s yellow mustard
- salt and pepper to taste
- smoked paprika
Slice each egg in half length wise. Remove the yolks and put in a medium bowl. Add relish, mayo, mustard, salt and pepper and mix well with a fork.
There are two tools I use for deviled eggs and MANY other dishes in my kitchen. The first is this decorating tool to fill my eggs. The second is this little egg cooker. (read more about egg cooker HERE)
Do you have a spring staple on your table? Share it here!
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