CLASSIC DEVILED EGGS (Southern Living Community Cookbook)

• servings: Makes 1 dozen

Ingredients

6 large eggs

2 Tbsp. mayonnaise

1 1/2 Tbsp. sweet pickle relish

1 tsp. prepared mustard

1/2 tsp. salt

Dash of black pepper

Paprika

Garnish: green onion curls

Directions

1. Place eggs in a single layer in a medium saucepan (not nonstick). Add cold water to depth of 3 inches. Bring to a boil, remove from heat, cover, and let stand 12 minutes.

2. Drain immediately and fill the saucepan with cold water and ice. Let stand until some of the ice melts and the eggs feel cool to the touch.

3. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water, starting with the large end

4. Slice eggs in half lengthwise and carefully remove yolks. Mash yolks with mayonnaise in a small bowl. Stir in relish, mustard, salt, and pepper.

5. Spoon yolk mixture into egg whites. Sprinkle tops with paprika.

Notes

From the kitchen of Jill Connor Brown

Jackson, Mississippi

It is impossible to serve too many devited eggs. No matter hose many egge or hose, fere guests, there is never a single one left men. Mary of us own at least one devited egot plate, a dedicated serving piece that can't he used for anything else, which sous much about our level of devotion. As one admirer put it, "Take a couple doven deviled egg to a gathering, and they'll disappear as fast as Vienna sausages before a Mock of seagulls."

There are endless variations, but this basie version is a great starting place for gour own personal touches and creative additions.

HINT

The Deal on Peeling

Deviled eggs look prettiest when the whites are smooth and unblemished, so we want the hard shells to slip off easily and cleanly. Properly cooking and cooling the eggs help this. To begin, place eggs in a single layer in a stainless steel saucepan. (Do not use nonstick.) Add cold water to depth of 3 inches. Bring to a boil over high heat. As soon as the water begins to boil, remove pan from heat, cover, and let stand 12 minutes. Drain immediately and fill the saucepan with cold water and ice. Let stand until some of the ice melts and the outside of the eggs feel cool.