I love Deviled Eggs. I'm not really sure how they got their name, but this is what we've always called them. Every gathering we ever went to growing up, had Deviled Eggs on the table. Only problem about them, you can never eat just one. And of course, etiquette mandated we only take one on the first time through the line. When we'd go back for the second one, they were all gone! That's how good they were. Here's how we make them:
Deviled Eggs
12 hard-boiled eggs, shelled
1/2 cup mayonnaise
1 teaspoon yellow mustard
1 Tablespoon sweet pickle relish
1 Tablespoon sugar
salt
pepper
paprika
Halve the prepared eggs and remove the yolk into a bowl. Place the egg white portion onto a paper towel lined plate.
Mash the yolks with mayonnaise, mustard, pickle relish, sugar, pinch of salt and pepper. Mix until very creamy, but not runny.
Place into a large plastic storage baggie. Clip the corner and squirt into the eggs whites.
Sprinkle the tops with paprika.
Try to eat only one, I dare you!
Yum!
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