Deviled Eggs - Boston Globe 2010

Recipe Photo: Deviled Eggs
Author
Katie Kambridge
Source of Recipe
The Boston Globe, November 17, 2010, By Sheryl Julian
Serves/Makes/Yields
6
Recipe Description

Having hard-cooked eggs on hand for Easter, once the dyeing and hunting are done, is a perfect excuse to make creamy, rich deviled eggs. 

Ingredients

6 eggs

1/4 cup mayonnaise

2 scallions, finely chopped

1 tablespoon sweet pickle relish

1 teaspoon Dijon mustard

Pinch of cayenne pepper

Salt and black pepper, to taste

Preparation

1. In a large saucepan of boiling water, use a slotted spoon to lower the eggs into the water. Let the water bubble gently exactly 9 minutes. Drain the eggs and transfer to a bowl of cold water. Tap them with the back of a spoon and remove a strip of shell. Leave in the cold water until cool. Remove the shell.

2. Halve the eggs horizontally. Carefully scoop the yolks into a shallow bowl. Add the mayonnaise and mash well with a fork. Add scallions, relish, mustard, cayenne, salt, and black pepper.

3. Cut a tiny slice off the rounded sides of the eggs so they sit flat. Arrange halves on a platter. Spoon the yolk mixture into the halves. Sprinkle with parsley. Cover with plastic wrap and refrigerate until serving.

Nutrition Information

 None Available.

Type of Meal