Ingredients
- 24 Large Eggs
- 1/3 cup Sweet Relish (to taste ingredient)
- 1 cup Hellmans Mayonnaise (to taste ingredient)
- 1 tbsp McCormick Dry Mustard (to taste ingredient)
- 1/2 tsp Salt (to taste ingredient)
- 1/4 tsp Ground Black Pepper (to taste ingredient)
- Paprika (for garnish, optional)
- Modify quantity of "adjust to taste" ingredients based on the number of eggs made
Preparation
Step 1
Hard boil eggs – place eggs in pot of cold water, bring to a boil for three minutes, turn off heat and cover pot for 10 minutes leaving on burner, cool eggs in ice water bath or run under cold water till eggs are room temperature or colder. Note that eggs can be stored unpeeled in refrigerator until time to prepare deviled eggs.
Prepare egg whites – peel eggs carefully under cool water (do not damage whites if possible), pat dry, slice in half lengthwise, gently pop yokes from whites into a medium sized mixing bowl. Place egg whites hole side up on paper towel lined half or whole foil steam table pan. A full pan will hold approximately 48 egg halves.
Devil egg yolks – break up egg yolks by cutting with a sharp paring knife until crumbled. Add 1/3 cup of sweet relish, add 1 cup mayo, add 1 tablespoon dry mustard, add ½ teaspoon of salt, finally add ¼ teaspoon of black pepper. Mix ingredients until the consistency of lumpy oatmeal. If it is too wet or too dry it won’t pipe. It is better to add additional relish and mayo to increase moisture rather than have too much to start. Wet and runny or dry and crumbly is bad. Add more salt, pepper, and/or mustard to taste.
Pipe the eggs – put deviled egg mixture into a piping bag with a large star tip. Pipe mixture in a circular motion into the egg white holes till it is mounded. If you cannot find a piping kit (craft store like Jo-Ann’s in the bridal area, or on line from the internet) use a teaspoon and do a small mound in each egg white hole.
Store till serving – cover foil pan with plastic wrap. Store refrigerated for a minimum of 2 hours or so (till filling sets) and up to about 2 or 3 days before serving. After that is OK up to about 5 to 7 days max.
Serve – place eggs on plate (preferably with a rim so they do not slide off when you move the plate). Sprinkle with paprika for looks before setting out on your table.