DEVILED EGGS TENNESSEE STYLE
Serving Size: 12 deviled eggs
Ingredients
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 1/2 tablespoons sweet pickle relish
- 1 teaspoon yellow mustard
- 1/8 teaspoon salt
- Dash of black pepper
Instructions
- Bring a large pot of water to a boil
- Using a slotted spoon, carefully place eggs in the boiling water.
- When the water returns to a good boil, cook the eggs for 11 minutes.
- Immediately remove the eggs from the hot water and place them in a bowl of ice water for 3-5 minutes before peeling.
- Peel under cold running water.
- Slice eggs in half lengthwise, and carefully remove yolks.
- Mash yolks with mayonnaise. Add relish, mustard, salt, and pepper; stir well.
- Spoon yolk mixture into egg whites. Garnish, if desired.
Kathy’s comments
I changed my method of boiling eggs after finding that many eggs do not peel well. This new method above worked very well. I didn’t lose a single egg white! Peeling eggs can be difficult especially with all the farmer’s market fresh eggs and free range eggs now available. I have found that regular eggs from grocery store and a little bit older ones peel better. Also when cracking eggs to peel I found that fewer cracks were easier to peel instead of alot of fine cracks. The shell came off in bigger pieces as opposed to tiny pieces. Hope this helps!
By KathyMillerTime