16 Aug Tried & True Deviled Eggs
6 large eggs
Place the eggs in a saucepan and submerge them in water (approximately 3 to 4 inches). Over medium heat, bring the water to a boil. Remove the pan from the heat; cover it; and let the eggs sit for 15 minutes.
Lay out a small mixing bowl, a plate, and a cutting board. Remove the eggs from the saucepan and place them in a bowl. Empty the saucepan, fill it with water, and add ice. Peel the shells off the eggs under running cold water while dipping them in the ice water. Set the peeled eggs on the cutting board. Slice the eggs in half (lengthwise).
Gently remove the yolk and place them in the mixing bowl. Add mayonnaise and mash the yolks. Now, add to the bowl salt, relish, mustard, and pepper. Mix or stir well with a fork. The mixture is ready to be spooned into the egg white halves.
Finally, garnish to taste. Best served slightly chilled.
• If you prefer spicy Deviled Eggs, add some sriracha sauce to taste.