Today (November 2) is National Deviled Egg Day! I know, who knew? Well now you do! Deviled eggs bring back memories of every holiday get together our family ever had. It was the official job of my sister Tammy to make them. The deviled egg was a dish that was always present…Easter, Thanksgiving, Christmas. The little devils even show up at family BBQs! So I thought I’d share our family’s deviled egg recipe with you . Keeping in mind that I don’t measure a lot of the things I make… You’ll have to use your best judgement on the amounts of some ingredients!
- dozen eggs, hard boiled and peeled
- mayonnaise
- yellow mustard
- sweet pickle relish
- fresh finely chopped onion (about a Tablespoon)
- salt, pepper, paprika
Cut the eggs in half lengthwise, scoop out the yolk into a small bowl. Mash with a fork. Add about a Tablespoon of mayo, a couple teaspoons of mustard, a Tablespoon or more relish( to your taste), the chopped onion, salt and pepper to taste. Mix all ingredients until well blended. Taste and adjust as necessary. Place mixture into a large baggie, cut off a small corner and use this to pipe filling into the egg whites. Sprinkle with paprika and top with a few scallion slices. You little devil!
