Nikki’s Deviled Eggs
eggs
Hellman’s mayonnaise
yellow mustard (French’s)
relish (sweet)
hot sauce
paprika & dill weed, for garnish
Put the eggs in a pot and cover with water by 1-inch and bring to a gentle boil over high heat. Cook for 1 minute. Remove from the stove, cover, and let sit in the hot water for 20 minutes. Pour out most of the water and rinse under cold water for 3 minutes. Peel the eggs while still warm. Slice in half lengthwise and remove yolks to a bowl. Mash the yolks into a fine crumble using a fork. Add mayonnaise and mustard to taste and mix well. Add a little relish and dash of hot sauce. Pipe the filling into the egg white pockets of each egg. Sprinkle paprika and dill weed on the yellow mixture and not the whites of the eggs for a professional look. Arrange on a serving platter and serve.
eggs
Hellman’s mayonnaise
yellow mustard (French’s)
relish (sweet)
hot sauce
paprika & dill weed, for garnish
Put the eggs in a pot and cover with water by 1-inch and bring to a gentle boil over high heat. Cook for 1 minute. Remove from the stove, cover, and let sit in the hot water for 20 minutes. Pour out most of the water and rinse under cold water for 3 minutes. Peel the eggs while still warm. Slice in half lengthwise and remove yolks to a bowl. Mash the yolks into a fine crumble using a fork. Add mayonnaise and mustard to taste and mix well. Add a little relish and dash of hot sauce. Pipe the filling into the egg white pockets of each egg. Sprinkle paprika and dill weed on the yellow mixture and not the whites of the eggs for a professional look. Arrange on a serving platter and serve.