My youngest sister and I both loooove deviled eggs, so I decided to try my hand at them for a recent trip to the beach. Lucky for her, but not for me, I made two containers worth and let her eat a whole one before I realized I hadn't actually brought the second container to the beach. But hey, cold leftover twice-baked potatoes aren't bad beach food either!
1 dozen eggs
1/3 cup light mayonnaise
1/4 cup sweet pickle relish
2 tsp. yellow mustard
1/2 tsp salt
Paprika
Prepare a large pot of boiling water and cook eggs for 12-15 minutes, until fully cooked. Place cooked eggs in a strainer or bowl and run cool water over them until they are cool enough to handle.
Peel the eggs, being careful not to puncture them with pieces of the shell. Carefully cut each egg in half lengthwise (hot dog style for those who grew up like me). Use a small spoon to remove the cooked yolk from each egg half and place yolk in a medium size bowl. Lay out the egg whites hole side up on a cutting board or other large, flat surface.
Use a fork to mash the egg yolks, then add remaining ingredients except paprika. Mix well until you have a smooth, creamy mixture of golden goodness. Using your small spoon again (I use the teensy weensy one that came with my silverware set, I think technically it's supposed to be used for sugar or some other foo-foo thing like that) heap the yolk mixture into the holes of your waiting egg whites.
Arrange the eggs on your serving platter and sprinkle with paprika.
Yum!
For a more in-depth guide on making deviled eggs, check out my guide on Associated Content.
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