Sunday, June 5, 2011

Deviled Eggs

**found in Glamour July 2011

Makes 12

6 eggs
1/2 cup mayonnaise
1 tsp. mustard
2 tsp. sweet pickle relish
Pimento-stuffed green olives, cut in half

1.  Place eggs in a single layer in a medium saucepan.  Add enough cold water to cover eggs.  Bring to a rapid boil over high heat; remove from heat, cover and let stand 15 minutes.  Drain hot water and replace with cold water.  When eggs are cool, peel, cut in half lengthwise and gently remove yolks.  Set whites aside.

2.  In a bowl, mash yolks with a fork.  Stir in mayo, mustard and relish.

3.  Spoon filling into egg white halves; garnish with paprika and olives.  Refrigerate until serving.

Enjoy! xoxo Julie

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