By Ann Weaver.
Easter time means lots of eggs for many of us, especially hard-boiled. My family always colors eggs at Easter, and we end up with eggs that no one really feels like eating. Often, we turn to deviled eggs to make them extra tasty, and here is a simple recipe we often use.
Servings: 1 dozen eggs. Cuisine: American.
Total time: About 25 minutes.
Tags: Appetizers, Under 30 minutes, Gluten-free, Sides, Holiday related, Appetizers, Sides,
Ingredients:
12 eggs
½ a cup of mayonnaise
1 Tablespoon of mustard
3-4 Tablespoons of sweet relish
1 Tablespoon of garlic powder
Salt and pepper to taste
Paprika
Directions:
Place eggs in a pot in a single layer. Fill with water about 1 inch over the top of the eggs. Place on stove and bring to a boil.
As soon as the water boils, take pot off heat. Allow them to sit, covered, for fourteen minutes. Carefully pour off hot water, then fill pot with a combination of cold water and ice.
When eggs are completely cold, drain water. Carefully roll each egg along the counter and peel off the shell. Doing this under running water can help prevent having parts of the eggs come off with the shell, but that’s definitely not a foolproof way. It does help, though!
Slice each egg in half lengthwise. Carefully remove the yolks and place them in a medium-sized bowl. Set aside the white part of the eggs.
Mash egg yolks. Add all other ingredients to the bowl. Stir together, then taste for seasoning.
Place mixture into the eggs. You can either use a spoon, or place it in a plastic bag with a corner cut off and pipe the mixture into the eggs.
Sprinkle with paprika. Enjoy!
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