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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Deviled Eggs Recipe

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This recipe for Deviled Eggs is from Linda's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 eggs
1/4 cup mayonnaise
1 teaspoon yellow mustard
2 Tablespoons of Salad cubes (sweet pickle relish)
1/8 teaspoon salt
Freshly ground black pepper
Directions:
Directions:
Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.

Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, salad cubes, mustard, salt, and pepper, and mix well.

Put heaping teaspoons of the yolk mixture into the egg whites.
Personal Notes:
Personal Notes:
I make half with the salad cubes and half without. My boys do not like the salad cubes.

 

 

 

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