Ingredients
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6
-
-
2
-
1
-
2
-
1
-
-
-
-
-
-
-
-
-
Directions
Deviled Eggs,This recipe was my Mother’s and she taught me to make them. My sons and their families always request these eggs for all family get-together dinners.,Instead of gherkins use chopped capers.,My wife, from Illinois, is the queen of making deviled eggs. She does use mayo, but not any pickles or relish (or jalapenos) or Miracle Whip, God forbid. She does add a little garlic powder to the yolks, though. For flavor and presentation, she tops the finished eggs with a slice of black olive or a caper, sometimes both. The platter always comes back empty, too!
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Steps
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1
Done
|
Peel Shells Off Cooled Hard-Boiled Eggs; Slice Into Halves Lengthwise. |
|
2
Done
|
Remove Yolks from Whites and Place in a Small Round Bowl. |
|
3
Done
|
Mash Yolks With a Fork Into Fine Pieces. |
|
4
Done
|
Add 2 Heaping Tablespoons Mayonnaise, Yellow Mustard, Diced Gherkins and Finely Chopped Jalapeno (seeds Removed), and Salt and Black Pepper to Taste. |
|
5
Done
|
Stir Mixture Until Creamy. |
|
6
Done
|
Spoon Mixture Into a Zip-Lock Sandwich Bag; Seal Bag and Snip Off One Corner of the Bag. |
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7
Done
|
Squeeze Mixture Out of Corner of Bag Into Egg White Halves. |
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8
Done
|
Sprinkle Tops of Filled Deviled Eggs With Paprika. |
|
9
Done
|
Chill in Refrigerator 1 to 2 Hours or Until Cold Before Serving. |
