Polly's Deviled Eggs

By dublinburro

From Southern Living Taste of Home Thanksgiving Recipes. This recipe comes from Naomi Judd's mother, Polly.

These eggs get their special zing from drops of the hot pepper vinegar, Mom’s (now-not-so-secret) secret ingredient.

Ingredients

• 1 dozen hard-cooked eggs, peeled
• 1 ⁄3 cup mayonnaise
• 1 Tbsp. prepared yellow mustard
• 1 ⁄2 cup sweet pickle relish, drained and squeezed in paper towels to remove excess liquid
• 1 tsp. Worcestershire sauce
• 6 drops liquid from hot peppers in vinegar, or to taste
• 1 ⁄2 tsp. table salt
• 1 ⁄4 tsp. ground white pepper
• Paprika

Details

Adapted from oprah.com

Preparation

Step 1

1. Place eggs in large saucepan. Cover with cold water. Bring slowly to just under a boil. Then gently cook for 10 minutes.

2. Carefully pour off the hot water and cover the eggs with ice water. Let stand for 15 minutes.

3. Gently crack the eggs and peel under cold running water, starting from the large end. (There should be an air pocket under the large end, making the peeling easy to start from this point.)

4. Cut the eggs in half lengthwise with a long thin knife. Remove the yolks and place in a medium bowl. Set the whites aside. Mash the yolks with a fork. Mix in the remaining ingredients (except paprika) until they have the consistency of mashed potatoes. If the filling is too thick, add a little more pickle juice or salad dressing, depending on your own preference. Spoon the filling into the hollowed-out whites. Sprinkle with paprika. Serve or cover and refrigerate for up to 1 day.