Deviled eggs

(Picture courtesy of Michele Ursino at creative commons at Wikipedia.)

I do hope you have a bunch of dyed eggs to eat up now.   I did as I always do at Easter, got a bunch of white eggs and dyed them different colors, also used the dinky design stickers and made them silly.   Now to use them up.   Sometimes I make creamed eggs, sometimes deviled.   This year we’ll be devilish.

12 eggs
4 tablespoons mayonnaise
2 teaspoons yellow mustard
2 teaspoons sweet relish
Paprika, for dusting
Place eggs in a large wide saucepan and cover with cold water. Bring to a boil for 12 minutes. Remove eggs and and cool in refrigerator. Remove shells from eggs and slice in half lengthwise. Separate egg yolks and place into a bowl. Place whites on a separate plate. Add mayo, mustard, relish and salt and pepper, to taste, to yolks and mash together with a fork until creamy and smooth. Using a large star tip and resealable plastic bag, pipe the yolk mixture back into each egg, enough to fill yolk holes completely. Dust tops with paprika. Refrigerate. Serve cold.

If you had them in a basket, the family has probably already eaten a few – so figure for less than a dozen and cut back the mixing ingredients.

If you sprinkle them with paprika or cut up a bit of red pepper, it’s prettier.   Olives are a favorite treat, so I cut up bits of olive to decorate the tops as well, sometimes.

Easter eggs, deviling ready