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| Deviled Eggs |
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| Written by early_liberty |
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Ingredients: 4 hard boiled eggs 1 tsp mustard or 1/2 tsp mustard powder 1 tbs mayonaise 2 tsp piccallili* or relish. paprika and parsley for garnish Method: Peel eggs** and cut in half lengthwise. Remove yolks to small bowl. Mash yolks with fork, add mustard, mayo, and piccallili or relish until uniformly mixed. If mix seems too dry, add more mayo in small increments. With a teaspoon, fill each egg white half with mixture. Sprinkle with paprika and parsley. Cover with plastic wrap and refridgerate until ready to serve. Will serve 2-3 people. * We make our own piccallili using a recipe my grandmother gave me. This recipe is NOT for making on a boat, as it is involved, but if anyone would like a copy, just let me know and I'll send it. This particular piccallili uses green tomatoes, cabbage, onion, green and red peppers, and many various spices, and makes 24 pints. **The fresher the egg, the harder it will be to peel. Older eggs peel well as the inner lining of the egg has contracted over time, and makes peeling the shell easy. |
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