With the 4th of July weekend upon us, I thought this would be a good time to share my Deviled Eggs recipe with y’all.  This is one of my family’s most favorite “tried and true” recipes.  And I will tell you the truth, figuring out the measurements for the mayonnaise, mustard, & sweet relish was interesting for me because I honesty rarely measure anything when I make these yummy eggs. 🙂  This recipe, as several of my recipes have been, was passed down through the generations to me—This is an oldie but a goodie! 🙂

Here are the ingredients:

• Dozen Eggs (a week or two old, they peel better)
• 4-1/2 T – Mayonnaise (I use Hellmann’s)
• 1-1/2 T – Gulden’s Mustard
• 1-1/2 T –  Sweet Relish
• 1/4 t – Black Pepper
• Paprika (to sprinkle onto the top of the eggs)

Here is how I prepare my Deviled Eggs…

Boil eggs for 13 minutes:

In the meantime, gather up a large bowl and put some ice water into it–I soak my cooked eggs in ice water for 5 minutes after they come off of the heat–this helps the eggs membranes to pull away from the shell.  My daughter Christin actually gave me this trick as she watched me struggle with peeling eggs one time, she researched and found this spiffy little trick.  It works like a charm. 🙂

 

I bought this wonderful Deviled Egg tray several years ago from Pampered Chef, they do not have this particular one any longer, but, instead they now sell this.

It has an insert that keeps the eggs cool while they are sitting out on the counter…

After all of the eggs are peeled, cut in half, the yolks are removed and put into a separate bowl, smash the yolks up and start adding your mayonnaise, mustard, relish, & pepper.  By the way, the measurements that I gave can be tweaked to your liking, you may like more or less of any one thing…those measurements depict how my family has always enjoyed them. **Note:  I do not add salt because the mayonnaise is salty enough all by itself.

I’ve seen people pipe their egg yolk mixture into their eggs, and I have wanted to try that, but, haven’t gotten out to get myself a piping bag and tip..SO I just did it the old fashioned way and used a spoon to place said mixture.

I promise you that this Paprika is brand new–Don’t you love how my hubby relabeled my tupperware container? lol I THINK we KNOW it is PAPRIKA! 😉 😉 😉  Anyway, the last step is to sprinkle paprika onto the eggs.

And that’s all there is to it! 🙂

These are some very tasty Deviled Eggs, I promise you that. 🙂  They are now in my refrigerator waiting for our cookout to happen and then they will be devoured lickity split.

I hope everyone has a safe and wonderful July 4th weekend!

🇺🇸 GOD BLESS AMERICA!!! 🇺🇸

Until next time, y’all take good care!

~Arlynn ❤