Friday, December 6, 2013

Deviled Eggs

It wasn't until we were halfway to my sister's house on Thanksgiving day that my husband revealed that he was expecting deviled eggs.

Most of us have similar Thanksgiving menu items, with the exception here and there. Apparently deviled eggs is something that he thought everyone made, while the dish has never been a staple at our feasts.

Thankfully, deviled eggs can be made quickly, with ingredients that are likely already on hand. At least, that was the case at my sister's house.

For 1 dozen deviled eggs:

Boil 6 eggs: Place eggs in pan, cover with cold water, and bring to a boil. Turn off the heat and let the eggs sit for 10 minutes. Rinse with cool water.

Peel the eggs and cut in half, putting the yolks in a separate bowl.

To yolks, add: 1/4 c. mayo, 2 T. relish, sprinkles of salt & pepper. Mix all together, mashing the yolks. I like to put everything all into a plastic ziplock bag and squish it all together.

Spoon the mixture into the egg whites, or cut a hole in the corner of the bag and pipe it in.

Top with half an olive and a sprinkle of paprika.

Store in fridge and serve chilled.

1 comment:

Ooooh GURL said...

Dude I totally read ham as one of the ingredients and even though I realized that I read it wrong, I think I'm totally going to add ham to my next deviled eggs.