Memaw's Deviled Eggs
Creamy and delicious with a bite of flavor from the relish, these are your new favorite deviled eggs.
Servings: 24 deviled eggs
Ingredients
- 1 dozen eggs
- 1/4 tsp yellow mustard
- 1/4 cup mayo
- 1/2 cup relish
- 1 tbsp sugar sweeten to taste
- 1 pinch salt
- 1/2 tsp salt
Instructions
- Place eggs in a pot (uncovered) and cover them with 2 inches of water.
- Add 1/2 teaspoon of salt to the water to prevent cracking and hopefully make the eggs easier to peel later on.
- Bring the water to a rolling boil. High heat baby!
- Turn off the heat and cover the pot. Let it sit on the same burner.
- Allow your eggs to boil, aiming for completely cooked, brightly colored yolks. Medium sized eggs: 9 minutesLarge sized eggs: 12 minutesExtra-Large sized eggs: 15 minutes
- When time is up, dump out the hot water and run cold water over the eggs.
- Dump some ice into the pot and let the eggs sit until they are cool.
- Peel the eggs and slice them in half.
- Carefully scoop out the yolks into a bowl and smash them up with a fork.
- Mix the remaining ingredients in with the yolks.
- Scoop some of the mix into each of your eggs.
- Enjoy!
Notes
If you want to fancy up your eggs for the holidays, add little red, yellow, and orange pepper strips sticking straight up into your eggs as turkey tails. A tiny triangle pepper piece becomes the nose and candy eyes complete the look!