Classic Deviled Eggs

There is nothing better for spring time that a classic deviled egg. I always start them off for Easter and all the way through summer. I have these during Thanksgiving, just because they are an easy appetizer to share with your friends and family. Watch the video for easy instructions.

Classic Deviled Egg recipe:

6 Large Eggs

2 tbsp mayonnaise

1 ½ tbsp sweet pickle relish

1 tsp yellow mustard

1/8 tsp salt

Dash of pepper

Garnish with sprinkles of paprika

(Double ingredients for larger batch)

Fill a pot of water about half way and bring to a boil. Carefully drop your eggs in the boiling water and cook 10 – 12 mins. After cook time, allow to cool in room temperature or flash cool by running under very cold water or place in a boil of water with ice. Let the eggs get cold. Then peel and wash any shell particles off the egg.

Cut each egg in half placing the yolk in a bowl. Break down the yolk with a spoon as much as possible. Add all of the other ingredients and mix well. Scoop about a tbsp. of the yolk mixture and place on top of each half of egg. Top with chopped paprika and parsley for color and hint of flavor.

Serve and Enjoy!