Ingredients 6 large eggs Filling: 1/4 cup mayonnaise 1 1/2 tablespoons sweet pickle relish 1 teaspoon yellow mustard Salt and pepper Paprika, for garnish Directions Place the eggs in a medium saucepan with water to cover and bring to a boil. Remove from the heat, cover the pan, and let stand for 20 minutes. Pour off the hot water and refill the saucepan with cold water.
 |
| Careful when breaking shells... do it against a flat surface and not against a bowl like you'd normally crack an egg or you split it in 2...... |
Trisha Yearwood's Deviled Eggs
Ingredients
6 large eggs
Filling: 1/4 cup mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon yellow mustard
Salt and pepper
Paprika, for garnish
Directions Place the eggs in a medium saucepan with water to cover and bring to a boil. Remove from the heat, cover the pan, and let stand for 20 minutes. Pour off the hot water and refill the saucepan with cold water. Crack the eggshells all over and let them sit in the cold water for 5 minutes. Peel the eggs, cover and chill for at least 1 hour. Halve the eggs lengthwise. Carefully remove the yolks and transfer them to a small bowl. Mash the yolks with a fork, then stir in the mayonnaise, sweet pickle relish and yellow mustard. Season with salt and pepper. Scoop a spoonful of the mixture into each egg white half. Sprinkle the tops with paprika. Cook's
Note: With this method for hard boiling eggs, you won't have any green in your yolk!
Enjoy Your last week of Summer, since Labor Day initiates Fall :)
No comments:
Post a Comment