Deviled Eggs are one of those side dishes I often forget. If you have an hour to prepare something (or less, just need some time for the eggs to cool), this is a crowd pleasing delight! And so easy! Got to love that combination!
If you don't have an egg platter, no worries. A shallow baking dish will work or a pie dish. You just need something with a slight "lip" around the egg so these little buggers don't go slipping and sliding off your plate!
6 Hard Boiled Eggs (need to know how to make the perfect hard boiled eggs? CLICK HERE)
1/3 cup Mayonnaise
1 Tsp Mustard
2 TBS Sweet Pickle Relish
Paprika for a dash of color on top
Note - I typically try to plan ahead, hard boiling my eggs several hours ahead of time to allow them to cool a bit on the stove top then in the fridge. I will admit, I have been rushed before and Iced those eggs down to spend up the cooling process. I was stilling juggling warm and a bit steaming eggs. Makes for some HOT cracking!
1 - Crack and Peel hard boiled eggs. My eggshells go to our wonderful compost area. The plants love them!
2 - Cut each egg in half with a sharp knife. You want a "clean" cut.
3 - Empty the yolk of each half into a medium size bowl. Set empty cooked whites aside.
4 - Smash the yolks a bit with a fork till yolks are broken into small fluffy pieces.
5 - Add mayo and pickle relish.
6 - Mix together, breaking apart any more lumps of yolk. Blend till smooth.
7 - Using a table spoon, fill egg cooked white shell with the yolk mixture. I typically have a small bit of mixture leftover.
8 - Sprinkle a touch of Paprika over the filled eggs.