My Very Traditional Deviled Eggs~

Deviled eggs are a great side dish to know how to make and you can whip them up to take to any "Bring your own dish" party, serve them along with your Christmas Ham. or have as an appetizer.  Here is my recipe that my mother showed me how to make many years ago.

Deviled Eggs

First you need to figure out how many people you are going to need to make eggs for allowing at least 2 prepared deviled eggs per person and place the raw eggs in pot large enough so they each can sit on the bottom without stacking them.  Fill with water to cover and bring to a rolling boil.  Turn the heat off and place the lid on the pot.  Allow eggs to sit for about 20 minutes.  Take the pot of eggs and drain the hot water off and add cold water to cover eggs.  Let sit till they are cool enough to handle easily for peeling.

Once the eggs are peeled cut each egg in half removing the yolk with a spoon and putting them into a medium size bowl, then place each egg white half in a Tupperware container made for deviled eggs or on a platter lined with a paper towel so they don't slip around. 

After cutting up all the eggs, use a dinner fork to crumble the cooked egg yolk and start by adding your Sweet Pickle Relish (Mt. Olive brand, but not the sugarless!). 

To a dozen cooked eggs I use about a tablespoon of relish.  Mix the relish in to make sure there is enough but not too much to over power.  Next, add a little French's Yellow Mustard.  If you only make a dozen then you don't want to use about a teaspoon of mustard.  Next add the mayonnaise.  Don't add too much or the cooked yolk mixture will be too soggy.  Start with a tablespoon and keep adding little by little until you get  a thick but creamy consistency.  Then add your salt and pepper to TASTE.  Yes, do taste a small bit to make sure it has enough salt, pepper and balanced flavors. 

Fill each egg white half with a spoonful of the yolk mixture pressing it with the back side of a fork and then garnishing with paprika and cayenne (I usually do half with cayenne and half without.)

That's it!  Refrigerate and serve chilled on a Deviled Egg dish.