No Easter meal is complete without Deviled Eggs. Our at least that’s how it is in my family. We normally have a race for the last egg on the platter (along with the fight over pickled okra). My sister makes a delectable Kalamata Deviled Egg, but you can’t go wrong with a simple deviled egg to let those yolks shine! Grab a dozen (or two) from West Wind, Renaissance, or Flora Farms!
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 1/2 tablespoons sweet pickle relish
- 1 teaspoon prepared mustard
- 1/8 teaspoon salt
- Dash of pepper
- Garnish: paprika
Place eggs in a single layer in a saucepan; add water to depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 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 under cold running water.
Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Add relish, mustard, salt, and pepper; stir well. Spoon yolk (or pipe with pastry bag) mixture into egg whites. Garnish, if desired.
Double, triple, or quadruple the recipe to avoid that Family Feud! Happy Easter Y'all!