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Deviled Eggs


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"Hardcooked egg yolks mixed with mayo and seasonings then put back on top of hardcooked whites."

Serves 4-6 | Prep Time 10-15 minutes | Cook Time 10-15 minutes

Why I Love This Recipe

Our family loves deviled eggs and we have them often, especially in warmer weather. We enjoy them for breakfast, lunch, or dinner.


Ingredients You'll Need

12-14 eggs, use your older eggs for making deviled eggs because the fresher the egg, the harder to peel.
Freshly ground sea salt to taste
3 T. sweet pickles, chopped
2-3 T. mayo (or more if needed)


Directions

Put eggs in a saucepan and cover with water. Bring to boil, then turn heat to medium low and cook for 11 minutes. Immediately remove eggs to a large bowl of cold water. Let eggs sit for about 5 minutes. Crack each egg at the large end and peel off shell, being sure to get under egg membrane when peeling. Cut eggs in half lengthwise, remove egg yolks to a small bowl and mash. I always use the white part of one egg to have plenty of filling. Add salt, chopped pickle, and mayo. Mix well, taste to adjust seasoning, the using a teaspoon, fill each egg and place on a plate. Chill before serving.


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