When is the last time you had deviled eggs? Was it at a picnic? Or maybe a pot luck dinner? When I was growing up my mom only made deviled eggs for special family get togethers. I really like deviled eggs but I don’t make them very often. You don’t have to wait for a family gathering to enjoy these little dainties. These days I like to make them for a traveling breakfast. I don’t take time to eat breakfast in the mornings before I go to work, but I enjoy these around mid morning and it holds me over to lunch time. I can make up a batch of them on Sunday afternoon, and take a couple to work with me each day for a very satisfying snack. The nice thing about these is you can make them to suit your own personal taste, there is no right or wrong way to make them. You can use dill pickles relish if you like tartness, or you can use sweet pickle relish if you like a hint of sweetness. Add just enough mayonnaise to hold them together and a little pickle relish & mustard for a little extra zip. They practically don’t even need a recipe, but I am going to throw one out there anyway.
- 6 eggs
- 2-3 Tbsp mayo
- ½ tsp Dijon mustard
- 2 tsp. sweet relish
- Pinch of salt
- Dash of paprika
- Place 6 eggs in a medium pot and cover with about 1” of water.
- On high heat, bring to a boil, then reduce heat to medium high and boil for 5 minutes.
- Remove from heat then let rest for another 10 minutes.
- Pour out the hot water then fill the pot with cold water.
- When the eggs are cool, gently tap to crack the shell all over then remove the shell.
- Cut each egg in half and spoon the yolk into a bowl.
- With a fork, mash up the yolks.
- Add the mayo, mustard & relish and stir to combine.
- Using a teaspoon, scoop the mixture back into the egg halves.
- Sprinkle lightly with paprika.
