Eggs: Best Deviled Eggs Recipe

By JoFClark

Ingredients

• 6 hard-boiled eggs
• 2 Tablespoons minced sweet onion
• 2 teaspoons sweet pickle relish, minced
• 2 Tablespoons mayonnaise
• 2 teaspoons creamed horseradish sauce (found in deli section)
• 2 teaspoons yellow mustard
• Salt to taste
• Garnishes: paprika, olives, chives, parsley, and/or pimento

Details

Servings 4
Preparation time 10mins
Cooking time 20mins
Adapted from homecooking.about.com

Preparation

Step 1

Boiling Eggs: 25 minutes
Place eggs in single layer in saucepan.
Cover with at least one inch of cold water over tops of shells.
Cover pot with lid and bring to a boil over medium heat.
As soon as the water comes to a full boil, remove from heat and let stand.
Large soft-cooked eggs: let stand in hot water 1 to 4 minutes, depending on your tastes.
Large hard-cooked eggs: let stand in hot water 15 to 17 minutes.
When cooked to desired level, drain off hot water.
Immediately cover with cold water and add a few ice cubes.
Soft-cooked eggs: let stand in cold water until cool enough to handle. Serve.
Hard-cooked eggs: let stand in cold water until completely cooled. Use as needed.
Tips:
Never boil eggs. It makes them rubbery.
Use older eggs. Fresh ones won't peel properly.
To keep eggs from cracking while cooking (before placing in water), pierce large end with a needle, which will also make them easier to peel.
Directions for deviling eggs:
Slice hard-boiled eggs in half lengthwise. Remove egg yolks to a bowl, and set egg whites aside. Mash the egg yolks until crumbly. Add sweet onion, pickle relish, mayonnaise, horseradish sauce, mustard, and salt to taste. Mix until well-combined.

Pipe or spoon into egg white halves. Garnish with paprika, olives, chives, parsley, and/or pimento.