Classic Deviled Eggs
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Directions
Item No.
261614
Item No.
120827
Ingredients
- 1 dozen eggs, room temperature
- 1/2 cup mayonnaise
- 1 teaspoon Stonewall Kitchen Caramelized Onion Mustard
- 2 teaspoons Stonewall Kitchen Farmhouse Green Relish
- 1 teaspoon onion, minced
- 1 teaspoon salt
- 1/8 teaspoon pepper
- Paprika for garnish, optional
Directions
- Bring to boil in a saucepan over high heat: 2-4 quarts water, enough to cover a single layer of eggs by 1 inch. Add 1 Tablespoon of salt to the water (this will make it easier to peel the eggs). Gently lower eggs into the water. Return water to a boil and immediately reduce the heat to a simmer. Cook eggs 12 minutes for small eggs and 15 minutes for large eggs. Remove eggs with a slotted spoon and place immediately into cold water. When cooled remove eggshells. Cut each egg in half lengthwise and place the cooked egg yolk in a separate bowl. Rinse the egg white and pat dry with a paper towel. Place egg white on a serving plate.
- Smash the egg yolks and combine with the remaining ingredients. Mix until smooth and uniform.
- Fill each egg white with the yolk mixture. Sprinkle with paprika if desired. Serve cold.
