The Best Classic Deviled Eggs

There’s something about adding sweet relish and a little mayo into eggs yolks that can take a plain boiled egg to the next level! They become so hard to resist and easy to eat that you can quickly loose count over how many you’ve had. Over the years I’ve tried many variations of deviled eggs and I always come back to the classic way of making them that I remember from my childhood. Everyone always requests this recipe and I enjoy making it often. I love serving them with a side of my homemade pickles. This recipe isn’t fussy or complicated and in the end you’ll agree they’re EGGXCELLENT!

Ingredients

• 1 dozen eggs
• 1/2 cup sweet relish
• 2 heaping tablespoons of Mayonnaise
• salt & pepper to taste
• dusting of Paprika

Instructions

To make the best Deviled eggs every time ALWAYS add your sweet relish in first! SO many recipes call for too much mayonnaise. The yolks are already creamy so you want most of your creaminess to come from the sweet pickles.

1. To the bottom of a large pot put your eggs and add enough water to cover them.
2. Over high heat bring to a rolling boil.
3. Turn off the heat and put the lid on.
4. Set a timer for 10 minutes.
5. After the timer goes off pour eggs into a colander and rinse with cold water.
6. Peel eggs and cut in half, put all the egg yolks into a separate bowl.
7. Using a spoon break down the yolks.
8. Once broken down add in the relish, stirring well.
9. Add mayonnaise and combine well into a creamy consistency.
10. Salt and Pepper to taste.
11. Lay the yolks onto a tray and carefully scoop the yolk mixture back into the eggs.
12. Dust with a little Paprika for color.