Have you noticed that deviled eggs have become very popular again? It seems like almost every cooking magazine and website has a version of deviled eggs – and even trendy restaurants offer them as an appetizer or side. You can customize this recipe to include your favorite ingredients.
The latest Food Network magazine has so many ideas to help you be creative. https://www.foodnetwork.com/recipes/articles/50-deviled-eggs
My husband loves deviled eggs. His Grandmother Carr used to make them, so they make him think of her. This is the traditional recipe, with a bit of green onion added to the yolks and for garnish.
Deviled Eggs
Deviled eggs can be an appetizer, side or tasty snack.
Servings: 12 people
Ingredients
- 12 large eggs
- 1/2 cup Miracle Whip or mayonnaise
- 1 1/2 tablespoon mustard
- 1 1/2 tablespoons sweet pickle relish
- 1 tablespoon minced green onion, optional
- salt and pepper to taste
- 1 tablespoon thin diagonally cut green onion, optional
- paprika, optional
Instructions
Cooking Eggs
- Place eggs in large pot. Cover with water, so that eggs are covered with at least 1 inch of water.
- Place pot on stove on medium high heat, uncovered, and bring to a boil.
- Once water comes to a boil, remove from heat, and cover pot with the lid. Let sit, covered for 12 minutes.
- Drain and cool eggs for 2 minutes in cold water. Carefully peel eggs.
Deviled Eggs
- Cut eggs lengthwise into halves. Slip out yolks, place in small mixing bowl and mash well with a fork.
- Mix in remaining ingredients with fork. You can also use a mixer to combine ingredients, if you want a smoother texture. Taste and add salt and pepper as desired.
- Fill whites with yolk mixture with a spoon, heaping slightly. Can also pipe filling into whites for a pretty swirled finish.
- Garnish with thin diagonally cut green onion or sprinkle with paprika.
