Ingredients
-
12
-
1/2
-
1 1/2
-
1
-
1/2
-
1/2
-
2
-
2
-
-
-
-
-
-
-
Directions
Miss Daisy’s Deviled Eggs,These are the best Deviled Eggs I have ever tried. I usually have to double this recipe because they are gone almost as soon as I put them out.,Really good but too salty. Cut salt by half!,These are very good deviled eggs–though I did have to make a couple of additions to make this recipe just right for us. I reduced the pepper to 1/2 tsp, added 1 tsp ground mustard, about 1/2 tsp green Tobasco sauce, and about 1/2 tsp (Original Louisiana) Hot Sauce (but we like our deviled eggs “zingy” (my husband’s word)). used the sweet relish and it really helped with the depth of flavor. This is definitely a keeper! Thank you!
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Steps
|
1
Done
|
Cut Eggs in Half Lengthwise, Remove Yolks, and Reserve Whites. |
|
2
Done
|
Mash Yolks Until Smooth. |
|
3
Done
|
Combine Yolks, Mayo, Worcestershire Sauce, Mustard, Salt, Pepper, and Mix Until Smooth. |
|
4
Done
|
Stir in Onion, and Pickle Relish. |
|
5
Done
|
Spoon Mixture Into Center of Egg Whites. |
|
6
Done
|
Sprinkle Tops With Paprika. |
