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Deviled Eggs with a Spicy Kick Recipe

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This recipe for Deviled Eggs with a Spicy Kick is from The Epworth UMC Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 large eggs
1 tbsp mayonnaise
1 ½ tbsp drained sweet pickle relish
1 ½ tbsp spicy mustard
dash pepper
optional : paprika
Directions:
Directions:
Boiling Eggs:
Place six eggs in a single layer in a 4-qt. stainless steel saucepan. Add just enough water to cover the eggs, and bring to a simmer. Start your timer, maintain water at a bare simmer, and cook to preferred doneness, Hard-Cooked Eggs — 10 minutes.
The yolk will be bright yellow and just cooked all the way through. Drain the eggs, and soak them under a steady stream of tap water until cool to the touch. Gently tap all sides of the egg on a flat surface and peel it under running water so the shell comes off quickly and easily.

Deviled Eggs:
1. Slice eggs in half lengthwise.
2. Carefully remove yolks.
3. Mash yolks with fork until crumbly .
4. Add mayonnaise, mustard, pepper, and relish.
5. Stir gently. Filling will be chunky and on the dry side. Add more mustard if needed.
6. Spoon yolk mixture into egg whites and dust with paprika.
A Ziplock bag can be used to pipe filling. Fill the bag, lock and clip the corner.

 

 

 

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