Deviled Eggs

Never underestimate the term deviled. To a cook it means highly seasoned or taking something healthful and good and "deviling" it with wanton ingredients, Most cooks know deviled eggs, but none take them as seriously as do cooks in the South. "There has always been a competition about who makes the best," Tom observes. "They are like apple pie: Every cook has a favorite special recipe."

  • Prep Time: 15 minutes minutes
  • Yield: 6 Servings
  • 6 eggs
  • ¼ cup mayonnaise
  • 3 tbsp yellow mustard
  • 1 tbsp sweet pickle relish or dill pickle relish
  • 4 tbsp apple cider vinegar
  • 2 tsp finely diced yellow onion
  • cayenne
  • Salt and pepper
  • 1 tsp paprika
  • Hard-boil the eggs for approximately 7 minutes. Place them under cool running water and tap the eggs to peel them while they are still warm.
  • After peeling the eggs, cut them in half lengthwise, placing the yolks in a separate bowl. Be careful to keep the egg whites in good shape for stuffing. You may want to cook a couple of extra eggs for stuff-ing later just in case you tear one of your egg whites.
  • Place the egg yolks, mayonnaise, mustard, pickle relish, apple cider vinegar, onion, and cayenne, and salt and pepper to taste in a bowl. Mix well. Spoon the yolk mixture into the egg-white halves neatly, filling the inside. Sprinkle the top with the paprika for color.

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