Sugar’s Deviled Eggs
These deviled eggs are perfect for potlucks, tailgates, and summer suppers.
Recipe makes 12 deviled eggs
- 6 large eggs
- 2 Tablespoons mayonnaise
- 1-1/2 Tablespoons sweet gerkins, chopped fine
- 1 teaspoon prepared mustard
- 1/8 teaspoon salt
- Dash of pepper
- Garnish: paprika
Place eggs in a single layer in a saucepan; add enough water to cover eggs by 1-inch. Bring to a boil; remove from heat, cover, and let stand 15 minutes.
Drain immediately and fill the saucepan with cold water. Crack the fat end of each egg. let stand in cold water for 10 - 15 minutes. Peel under cold running water. (my mother swore this method almost always made the peels come off easier)
Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Add pickles (you may use pickle relish if desired), mustard, salt, and pepper; stir well. Spoon (or pipe) yolk mixture into egg whites. Dust lightly with paprika.