Time 1h25m Yield 12 deviled eggs Number Of Ingredients 6 Steps:
Place the eggs in a medium saucepan with water to cover and bring to a boil. Remove from the heat, cover the pan, and let stand for 20 minutes. Pour off the hot water and refill the saucepan with cold water. Crack the eggshells all over and let them sit in the cold water for 5 minutes. Peel the eggs, cover and chill for at least 1 hour. Halve the eggs lengthwise. Carefully remove the yolks and transfer them to a small bowl. Mash the yolks with a fork, then stir in the mayonnaise, sweet pickle relish and yellow mustard. Season with salt and pepper. Scoop a spoonful of the mixture into each egg white half. Sprinkle the tops with paprika.
Time 25m Yield 12-14 stuffed eggs, 6 serving(s) Number Of Ingredients 11 Steps:
Slice eggs lengthwise, slipping yolks into a separate bowl. (I set aside the egg halves that didn’t come out perfectly and dice them for use in the egg salad mix.) Add onion, turmeric, dill weed, salt/pepper, about half of the paprika. Use a fork to loosen the egg yolks and blend with other ingredients before adding any moisture. This helps avoid those lumps of unmixed yolk you sometimes find. Add gherkins and juice. Add moisture: 1/4 cup mayo and approximately 2 tablespoons mustard to start; mix well. (I operate on the principle that you can always make a mix more moist, but taking it out is very hard!). Taste. Adjust moisture to your preference, using mayo, mustard or pickle juice- whichever is most needed. Scoop into egg white halves, top with paprika, chill before serving.
Number Of Ingredients 8 Steps:
Place eggs in large saucepan. Add enough cold water to cover by 1 inch. Cover pan; bring to boil. Remove pan from heat and let stand covered for 10 minutes. Drain. Let eggs stand in cold water until cold, about 30 minutes. Peel eggs; halve lengthwise. Transfer yolks to processor. Trim small slice off bottom of egg white halves; place on tray, cavity side up. Process yolks until smooth. Add mayonnaise, 3 tablespoons mustard, pickle juice, pepper, and salt to yolks; process until smooth. Adjust seasonings, adding more mustard if desired. DO AHEAD Can be made 1 day ahead. Cover whites and filling separately and chill. Transfer filling into cavities of egg whites. Garnish with parsley and Paprika.
Time 35m Yield 12 egg halves, 6 serving(s) Number Of Ingredients 7 Steps:
Peel shells off cooled hard-boiled eggs; slice into halves lengthwise. Remove yolks from whites and place in a small round bowl. Mash yolks with a fork into fine pieces. Add 2 heaping tablespoons Mayonnaise, yellow mustard, diced gherkins and finely chopped jalapeno (seeds removed), and salt and black pepper to taste. Stir mixture until creamy. Spoon mixture into a zip-lock sandwich bag; seal bag and snip off one corner of the bag. Squeeze mixture out of corner of bag into egg white halves. Sprinkle tops of filled deviled eggs with paprika. Chill in refrigerator 1 to 2 hours or until cold before serving.
