Eagle River
The Northwoods
St. Germain
Featured Recipe
Print Recipe Buffy's Northwoods Kitchen: Deviled Eggs
Posted 04/17/2019

Deviled Eggs

1 dozen eggs, hard boiled and peeled
1/2 cup mayonaise or salad dressing (your preference)
1 Tablespoon yellow mustard
1-2 Tablespoon pickle relish
Hot Sauce if desired
Dash of granulated garlic if desired
salt and pepper to taste
Paprika and Chopped fresh Parsley for garnish

Fool proof method for hard boiling eggs; Place eggs in a heavy bottomed pan and cover completely with cold water. Place on the stove uncovered. Over high heat bring to a boil. As soon as the water boils, cover the pan and remove from the heat. Let the eggs sit for 12 minutes. After 12 minutes run the eggs under cold water until completely cool. To make eggs easy to peel, use eggs that are older. The fresher the egg, the harder it will be to peel.

Slice the hard boiled eggs lengthwise and remove the yolks to a bowl. To the yolks in the bowl, add the mayo, yellow mustard, pickle relish, salt, and pepper. Using a hand mixer, beat the ingredients until very well combined and mostly smooth.
Place the yolk mixture into a large plastic zipper bag, squeezing the mixture into a bottom corner of the bag. Snip off the corner of the bag and pipe the yolk mixture into the egg whites.
Top with a generous shake of paprika and the fresh chopped parsley if desired.
Refrigerate any leftovers

Different add ins: 2-3 strips of very crisp bacon chopped fine, 1/4 cup bleu cheese crumbles, 1 Tablespoon prepared horse radish, 2-3 Tablespoons finely chopped celery.
Buffy's Northwoods Kitchen
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