Appetizers > Snacks > Thanksgiving > United States > Deviled Eggs >
Deviled Eggs
1 dozen eggs, hard-cooked
1 C mayonnaise or Miracle Whip
1 TBS sweet relish
2 tsp. mustard
1 tsp. onion salt
Paprika for garnish
Place eggs in a large saucepan or cooking pot; cover with water. Boil gently over medium-high heat until eggs are hard-cooked, about three to five minutes. Allow eggs to cool before removing shells. Slice each egg in half lengthwise; carefully scoop out the yolks. Set aside halved egg whites. Place yolks in a bowl; mash with a fork until smooth. Mix in mayonnaise or Miracle Whip, sweet relish, mustard and onion salt. Stir until mixture has a firm but pliable consistency; add more mayonnaise or Miracle Whip if necessary. Spoon mixture back into the egg white halves, spreading evenly on top when the cavity is full. Sprinkle each egg half with paprika. Chill for one or two hours before serving. Recipe makes twenty-four deviled eggs.
Note: If preparing the deviled eggs a day ahead, do not sprinkle on paprika until an hour or so before ready to serve.
Suggestion: Serve on a bed of arranged whole basil leaves (as pictured above).
*Recipe Source: Joyce O'Toole.
*Deviled Eggs with basil leaves image (C) Marshall Astor (2008). Used under the Creative Commons Attribution 2.0 Generic license.
Similar Recipe: Shrimpy Devils (deviled eggs with shrimp).
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