Ingredients
6eggs
water
2tbspmayonnaise
2tbspmustard
2tbsppickle relish,sweet or dill
salt and pepper,to taste
paprika,optional
Preparation
Carefully make a tiny hole in the skinny end of each egg with the pushpin (This keeps the eggs from cracking when they boil). Put the eggs in the pot, and fill it halfway with the water.
Bring the water to a boil on high heat, and then turn the stove off right away. Set the timer for about 11 minutes.
Use the slotted spoon to scoop the eggs out of the hot water and into the mixing bowl. Run cool water over them until they’re comfortable to handle.
Roll each egg on the cutting board to crack the shell, and peel the shells off. Make sure to clear all the little pieces of eggshell out of the work area, so they don’t accidentally end up in the food.
Dump the water out of the mixing bowl.
Use the knife and the cutting board to cut each egg in half lengthwise, and then use the spoon to scoop the yolks into the mixing bowl. Set the egg whites aside
Add the mayonnaise, mustard, and pickle relish to the yolks. Mash and stir with the fork until you have a fluffy mixture. Add salt and pepper to taste.
Spoon the filling back into the egg whites. Sprinkle paprika on the deviled eggs.
