Deviled Eggs

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  • 6 or 7 eggs
  • Salt and pepper to taste
  • ¼ cup mayonnaise
  • 1 tablespoon of mustard
  • 2 tablespoons of sweet pickle relish
  • Paprika, optional
  1. Place the eggs in a pot and enough water to cover.
  2. Place over medium to medium-high heat and bring to a boil.
  3. Remove from the heat, cover and let sit for 15 minutes.
  4. Place the pot under cold running water to cool the eggs. Carefully peel the eggs. Slice each egg in half and spoon out the yolk onto a separate plate.
  5. Add mayonnaise, mustard, sweet pickle relish, salt and pepper to yolks and mash with a fork until creamy and well blended.
  6. Fill egg whites evenly with yolk mixture. 
  7. Sprinkle with paprika.

Cooking With Crevolyn
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