Trisha Yearwood’s Deviled Eggs

When we threw my Father-in-law a surprise retirement party, I knew we had to make him deviled eggs.  He makes them anytime the family gets together.  Well it just so happened that that weekend on Trisha Yearwood’s Food Network show, she made…. Deviled Eggs.  I told hubby I wanted to make his dad some of those and he was like, you’ll try her recipe right?!?!  So here ya go folks 🙂

Ingredients
6 large eggs

Filling: 1/4 cup mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon yellow mustard
Salt and pepper
Paprika, for garnish

Directions Place the eggs in a medium saucepan with water to cover and bring to a boil. Remove from the heat, cover the pan, and let stand for 20 minutes. Pour off the hot water and refill the saucepan with cold water.

Crack the eggshells all over and let them sit in the cold water for 5 minutes. Peel the eggs, cover and chill for at least 1 hour.

Careful when breaking shells… do it against a flat surface and not against a bowl like you’d normally crack an egg or you split it in 2……

Halve the eggs lengthwise. Carefully remove the yolks and transfer them to a small bowl.

Mash the yolks with a fork, then stir in the mayonnaise, sweet pickle relish and yellow mustard. Season with salt and pepper.

Scoop a spoonful of the mixture into each egg white half.

Sprinkle the tops with paprika.

Happy Memorial Day weekend!  These will be great for parties!  But remember the real reason for the holiday!

Trisha Yearwood’s Deviled Eggs

Inredients:

  • 6 Large eggs

Filling:

  • 1/4 cup mayonnaise
  • 1 1/2 tablespoons sweet pickle relish
  • 1 teaspoon yellow mustard
  • Salt and pepper
  • Paprika, for garnish
Instructions
Place the eggs in a medium saucepan with water to cover and bring to a boil.
Remove from the heat, cover the pan, and let stand for 20 minutes.
Pour off the hot water and refill the saucepan with cold water.
Crack the eggshells all over and let them sit in the cold water for 5 minutes.
Peel the eggs, cover and chill for at least 1 hour.
Halve the eggs lengthwise.
Carefully remove the yolks and transfer them to a small bowl.
Mash the yolks with a fork, then stir in the mayonnaise, sweet pickle relish and yellow mustard.
Season with salt and pepper.
Scoop a spoonful of the mixture into each egg white half.
Sprinkle the tops with paprika.

Cook’s Note: With this method for hard boiling eggs, you won’t have any green in your yolk!

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