Deviled Eggs

There are many thousands of deviled egg recipes out there. Here’s how I do it, and the way @Padrepablo likes it:

• 8 eggs
• ¼ c. mayonnaise
• 2 Tnsp. Whole-grain mustard
• 1/8 c. Pickle relish
• Salt and white pepper, to taste
• Paprika

The filling is pretty self-explanatory given the list of ingredients, but here’s some egg-boiling tips too:

1. Place eggs in pan until just covered with cold water.
2. Let water come to a gentle boil on medium heat and leave for 15 minutes.
3. After boiling for 15 minutes, transfer eggs to a cold ice bath to cool.
4. When egss are cool enough to the touch, peel and cut in half.
5. Mix cooked yolks with mayonnaise, mustard, relish, salt and peper.
6. Scoop deviled mixture into a plastic sandwich bag and cut a small tip on one corner. Squeeze into egg whites.
7. Sprinkle with paprika for a little kick and color.

I also like to garnish the tops with a little cut chives or parsley… whatever happens to look good in the herb garden.