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Deviled Eggs Recipe


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     Deviled Eggs

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   12-24 eggs

1 dozen eggs
3-4 tbsp mayo
2 tbsp grated onion
2 tbsp pickle relish
1 glove garlic, grated
1 tbsp yellow or dijon mustard
2 tsp to 1 tbsp hot sauce
1 tsp worcestershire sauce
1 tsp sweet paprika
salt and pepper

Place the eggs in a pot, cover with cold water and bring to a full boil. Turn off the heat, cover and let stand for 10 minutes; drain and run under cold water until cool enough to handle.
Peel the eggs and halve lengthwise (or trim the tops to expose the yolks, then trim the bottoms to stand the eggs upright). Remove the yolks and transfer to a bowl. Add 3 tbsp mayo, onion, relish, garlic, mustard, hot sauce, worcestershire and paprika. Season with salt and pepper. Mash until smooth; add the remaining mayo if the mixture is dry.
Cut a corner off a ziploc, fill the bag and pipe mixture onto egg whites.
Variations- CAESAR- Make filling with mayo, garlic, wor. and pepper. Add a handful of grated parmisan, lemon juice (half lemon) and 2 tsp anchovy paste. Garnish with finely chopped romaine lettuce. GREEN OLIVE- Omit pickle relish, garlic, wor. and paprika. Add 1/2 c finely chopped, well drained green olives with pimentos. Garnish with sweet paprika.

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