January 2, 2012

Deviled Eggs

Deviled Eggs

14 large eggs, hard boiled and peeled
1/2 cup mayonnaise
3 tablespoons sweet pickle relish
2 teaspoon prepared mustard
Salt and pepper, for taste

Halve eggs lengthwise and remove yolk. Place yolks in a small bowl. Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.Fill egg whites evenly with yolk mixture. Store covered in refrigerator.

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