Faithful cookbook-style deviled eggs: mash yolks from 6 hard-cooked eggs with ¼ cup mayonnaise, 1½ tablespoons sweet pickle relish, 1 teaspoon prepared mustard, ⅛ teaspoon salt, and a dash of pepper. Fill the 12 egg-white halves; garnish with paprika and 12 pimiento-stuffed olive halves. Prep: 10 minutes; serves 6.
6By 67Dude
Servings
6
6 pieces Large eggs, hard-cooked and peeled
0.25 cup Mayonnaise
1.5 tbsp Sweet pickle relish
1 tsp Prepared yellow mustard
0.13 tsp Salt
1 pinch Black pepper
1 pinch Paprika (garnish)
6 pieces Pimiento-stuffed olives, halved
Calories
149 kcal
Protein
6g
Carbs
2g
Fat
13g
Sugar
2g
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Prepare Filling
1. Slice each hard-cooked egg in half lengthwise. Gently pop out the yolks into a medium bowl and arrange the 12 egg-white halves on a serving platter.
6 pieces Large eggs, hard-cooked and peeled
2. Mash the yolks thoroughly with a fork until fine and crumbly. Add the mayonnaise, sweet pickle relish, prepared mustard, salt and black pepper, then stir until smooth and creamy.
0.2 cup Mayonnaise,
1.5 tbsp Sweet pickle relish,
1 tsp Prepared yellow mustard,
0.1 tsp Salt,
1 pinch Black pepper
Fill and Garnish
3. Spoon or pipe the yolk mixture evenly into the 12 egg-white halves, mounding it slightly.
4. Dust the tops lightly with paprika and press an olive half into the center of each egg. Chill until ready to serve.
