Everyone needs a deviled egg on their plate for a holiday meal, right? At my Pampered Chef shower right before I was married I was given a container that held deviled eggs and kept them cold. I used it for the first time last night. We had a Sunday School class party at church and everyone contributed to a Thanksgiving meal. I signed up to bring squash casserole and deviled eggs, so I found Paula Deen's Traditional Southern Deviled Eggs recipe and they turned out good, so I will keep this recipe for future parties. I still wonder where this dish got it's name.
Ingredients:
12 large eggs, hard boiled and peeled
1/2 cup mayonnaise
3 Tbsp sweet pickle relish
2 tsp mustard
salt and pepper, for taste
Paprika, for garnishing
Directions:
1. Halve 12 eggs lengthwise. Remove yolks and place in bowl.
2. Mash yolks with fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper to taste.
3. Fill egg whites evenly with yolk mixture. Garnish with paprika. Store covered in refrigerator.
yield: 24 deviled eggs
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