Beth’s Deviled Eggs
Recipe courtesy of Beth Anthony
These deviled eggs are sweet from pickles and spicy from cayenne pepper.
Photo courtesy of Thinkstock/Hemera
Beth’s Deviled Eggs Recipe
By August 13, 2012Published:
- Yield: 12
Recipe courtesy of Beth Anthony These deviled eggs are sweet from pickles and spicy from cayenne pepper. Photo courtesy of …
- 6 large eggs
- 1 tablespoon hot English mustard (from the jar, not dried)
- 3 tablespoons mayonnaise
- 4 sweet gherkin pickles chopped (if they are midgets, use 8)
- 2 tablespoons sweet pickle relish (squeeze out all the liquid)
- 1/2 teaspoon black pepper
- Salt to taste (the mustard may add enough)
- Garnish with cayenne pepper
- Place eggs into a large pot and cover with cold water. Bring the water to a rapid boil.
- Put a lid on the pot, turn off the heat, and let the eggs rest in the hot water for 13 minutes.
- Remove eggs with a slotted spoon and place in a bowl of ice water for at least 5 minutes.
- Crack the shells, peel the eggs, pat dry with a paper towel, cut them in half and put the egg yolks into a mixing bowl.
- Break up the egg yolks with a fork. Using a wooden spoon mix the egg yolks with the mustard, mayonnaise, pickles and black pepper. Taste the yolk mixture and add salt if necessary.
- Sprinkle each egg white lightly with cayenne pepper. Top each egg white with a spoonful of the yolk mixture. Sprinkle again with the cayenne pepper.
- Enjoy or refrigerate until ready to serve.
- Note: The reason for putting the eggs into an ice bath after cooking is to prevent a dark gray coloring around the egg yolks, which is caused by sulfur. Also, if you know there will be “egg eaters” that do not like spicy food, substitute paprika for the cayenne pepper.
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