Papaw's Devilled Eggs
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- cold water, enough to cover eggs
- 2 Tbsp
- 1 tsp
- yellow mustard
- 1 Tbsp
- sweet pickle relish
- green olives
1Put eggs into large pan; cover with cold water. Add 1 tsp salt. Bring to a full boil, then cover and turn off heat. Let sit for 15 minutes.
2Drain off hot water (after 15 minutes!) and put eggs into cold water. Let sit for 5 minutes.
3Peel the eggs and cut in half, lengthwise.
4Remove yolks from sliced eggs and place into small bowl. Set eggs whites aside.
5Mash egg yolks with mayonnaise, mustard, sweet pickle relish and salt and pepper. You may need more mayonnaise - depends on how many eggs you use and how creamy you like the filling.
6Spoon (or use icing decorator bag) or pipe filling into each hollow of egg white. Top with half of green olive.
7Keep covered and chilled until ready to eat.