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
- 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.