April Recipe of the Month: A “Devilish” Delight

To prepare for all the spring picnics and potlucks on your agendas, we wanted to equip you with a classic favorite – deviled eggs. These delectable finger foods get devoured quickly and will need to be replenished often, so make sure you prepare enough for at least double the people who plan to attend.

 

You will need:

6 large eggs

2 tablespoons mayonnaise

1 1/2 tablespoons sweet pickle relish

1 teaspoon prepared mustard

1/8 teaspoon salt

Dash of pepper

Toppings: paprika, bacon, chorizo or caramelized onions

Yields 6 servings.

 

Place the eggs in a single layer in a saucepan and add 3 inches of water. Bring to a boil. Cover, remove from heat, and let stand for 15 minutes.

Drain immediately and fill the saucepan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel the shells under cold running water.

Slice eggs in half lengthwise, and carefully remove yolks and place into a separate bowl. Mash the yolks together with the mayonnaise. Add relish, mustard, salt and pepper. Stir well. Spoon the yolk mixture into the egg whites. Garnish with your desired toppings.

For inventive deviled egg creations, check out these Serious Eats recipes.