Egg Salad/Deviled Eggs
How to Make Egg Salad/Deviled Eggs
- Make sure all six eggs are clean. Put them in cold water. Watch pot until it begins to boil. When it comes to a rolling boil, cut off the heat and put a lid on the eggs. Set to the side of the stove eye or on counter with a kitchen cloth under it.
- After the 10 minutes have passed, pour out the water and put water from the tap over the eggs until they are cool enough to handle. Peel the eggs. Cut the egg in half long ways. If you have one, put the halves on an egg plate, if you don't have one just use a regular plate of your choice. Separate the white from the yellow yolk. Place the yoke in a smaller bowl. When finished separating the eggs and have the whites on a plate and the yoke in a bowl, take a fork and mash down the yoke into it is the consistency that you like. Put 1/2 cup mayonnaise in the egg yolks along with the 1/4 cup of sweetened relish. (May add more if you like, and more of the mayonnaise if you need to.Do so to your liking) Salt and pepper to taste. Take the white of the egg and hold in hand. Spoon in the egg yolk mixture into eggs.. continue until all the egg whites have been filled to capacity. When finished, dash of paprika on the tops of the eggs. Always makes it pretty. My son is allergic to paprika. So feel free to add any garnish you would like to add. I sometimes use nothing and sometimes I use parsley or green onions. Anything that you'd like that your family loves.
Let cool in refrigerator until they are cold. Please keep them cold if taking on a picnic. When leaving table make sure that any left is taken care of properly (back into ice cooler) Always keep cold.