Deviled Eggs

My daughter asked my husband why deviled eggs are called deviled eggs. His answer was that maybe it's because mixing egg yolks with mayonnaise is so sinful. I thought that was a pretty good guess. Turns out it's totally wrong, but still, nice try. You can find the correct, and more boring answer if you ask me, here at deviledeggs.com (wow, there really is a website for everything).

DEVILED EGGS

Yield: 12

6 large eggs

3 tablespoons mayonnaise

2 tablespoons sweet pickle relish

1 teaspoon yellow mustard

salt and freshly ground black pepper to taste

paprika for sprinkling

1.      Hard boil the eggs: Place the eggs in a medium saucepan. Add enough water to cover the eggs by 1-inch. Bring to a boil then keep at a steady simmer for 11 minutes. Run eggs under very cold water to stop the cooking. Let cool before peeling.

2.      Peel the eggs.

3.      Slice egg each in half lengthwise.

4.      Remove the yolks and place in a bowl.

5.      Mash the yolks with a fork. Stir in the mayonnaise, relish and mustard. Season to taste with salt and pepper.

6.      Spoon the yolk filling into a ziploc bag. Seal the top and cut off one of the corners. (Or if you want to get fancy, use a pastry bag with a star tip.)

7.      Pipe the filling evenly into the egg whites.

8.      Store covered in the refrigerator. Sprinkle with paprika before serving.

adapted from: http://www.food.com/recipe/deviled-eggs-48153

eggs in the pan, covered with water

eggs boiled, cooling off with cold water

eggs cooling more (sometimes I add ice cubes to the water)

hard boiled eggs, ready to peel

cracking

rolling and cracking all the way around

peeled

I've read that older eggs are easier to
peel, but I haven't tested that theory out.

adding sweet pickle relish to the yolks

yolks, mayo, mustard and sweet pickle relish

filling mixed

filling in a ziploc bag

piping into egg white halves

filled and sprinkled with paprika

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