DEVILED EGGS 
6 eggs, room temperature (helps to keep shells from breaking)
1/4 c. real mayonnaise
1 tbsp. sweet pickle relish
1 tsp. dry mustard
1/4 tsp. salt
Dash of pepper
Paprika

YOU'LL NEED:

Medium size saucepan
Slotted spoon
Medium size bowl
Knife
Small bowl
Fork
Measuring cups
Measuring spoons
Teaspoon
Serving plate
Plastic wrap

Fill a medium size saucepan half full with warm water. Carefully lower eggs into the water with a slotted spoon. Bring to a boil. Turn the heat down immediately to simmer; set timer for 15 minutes. Remove eggs from the saucepan with a slotted spoon to the medium-size bowl filled with cold water. Let the eggs stand until cool. Carefully crack and peel the eggs and half lengthwise. Remove the yolks to a small bowl, being careful not to break the whites. With a fork, mash and stir the yolks until they look like fine crumbs. Add the remaining ingredients, except paprika. Mix with a fork until smooth and fluffy. With the teaspoon, lightly mound the yolk mixture in the egg whites. Lightly sprinkle with paprika. Place on a serving plate and cover with plastic wrap. Refrigerate. Makes 12 deviled egg halves.

 

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