DEVILED EGGS TENNESSEE STYLE
Serving Size: 12 deviled eggs
Ingredients
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 1/2 tablespoons sweet pickle relish
- 1 teaspoon yellow mustard
- 1/8 teaspoon salt
- Dash of black pepper
Instructions
- Place eggs in a single layer in a saucepan. Cover with 2-3 inches water.
- Bring to a boil. Cover.
- Remove from heat, and let stand 20 minutes.
- Drain immediately and fill the saucepan with cold water and ice.
- Peel under cold running water.
- Slice eggs in half lengthwise, and carefully remove yolks.
- Mash yolks with mayonnaise. Add relish, mustard, salt, and pepper; stir well.
- Spoon yolk mixture into egg whites. Garnish, if desired.
Kathy’s comments
Peeling eggs can be difficult especially with all the farmer’s market fresh eggs and free range eggs now available. I have found that regular eggs from grocery store and a little bit older ones peel better. Also when cracking eggs to peel I found that fewer cracks were easier to peel instead of alot of fine cracks. The shell came off in bigger pieces as opposed to tiny pieces. Hope this helps!
By KathyMillerTime