I love deviled eggs! I could eat them everyday for breakfast, lunch and dinner. Biting into the creamy center is like foodie heaven to me!
Deviled eggs are a great finger food and are commonly served around the holidays. This week though, I decided to mix things up a bit and serve them as side dish with dinner. My family gobbled them up with no leftovers!
You can save yourself some time by preparing them in advance and safely storing them in the refrigerator until you're ready to serve them.
12 - large eggs
1/4 - cup mayonnaise
1 1/2 - tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 teaspoon paprika
salt & pepper to taste
dried parsley for garnish
Place the eggs into a medium size pot, cover with water and bring to a boil. Remove from heat and cover the pan, let stand for 10 minutes. Pour off the hot water and refill the pot with cold water. Once the eggs have completely cooled, remove the eggs water and gently crack the eggshells. While holding each egg under running water, carefully peel off the eggshells. Once the eggs have been peeled, carefully cut the eggs in half(crosswise) as neatly as possible. The yolk should be exposed. Remove the yolk and place it in a bowl. Cut a small bit off of the pointed ends of the egg so that the egg will stand up. Once all of the eggs have been cut and the yolks have been removed, break the yolks up with a fork, then stir in the filling ingredients; mayonnaise, relish, Dijon mustard and paprika. Season with salt and pepper. Mix completely. Place the yolk mixture into a large Ziploc bag. Using scissors cut off one corner and use the bag like a pastry bag. Fill each of the eggs with the mixture. Garnish with parsley. Serve immediately, or cover and refrigerate until ready to serve.