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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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CANNOT HAVE A GET TOGETHER, PICNIC, OR BAR B QUE WITHOUT MY INFAMOUS DEVILED EGGS! Ingredients:
12 eggs |
2-3 tbls pickle relish |
1 tsp adobo |
2 tsp yellow mustard |
1 tsp worcestershire sauce |
1/4 cup mayo |
paprika-for garnish |
fresh parsley- for garnish |
Directions:
1. PLACE 12 EGGS IN A POT FILLED WITH COLD WATER THAT COVERS THE TOPS OF THE EGGS.
2. BOIL 12 EGGS ABOUT 10 MINUTES FROM THE TIME THE WATER STARTS BOILING
3. DRAIN HOT WATER AND CONTINUALLY RUN COLD WATER IN THE POT UNTIL THE EGGS ARE COOL ENOUGH TO WORK WITH.
4. PEEL EACH EGG AND SIT ON PAPER TOWELS SO THEY ARE NOT WET.
5. SLICE EACH EGG THE LONG WAY AND REMOVE THE YOLKS TO A MED SIZE BOWL. PLACE WHITES IN A DEVILED EGG PLATTER OR SOME OTHER KIND OF CONTAINER THEY WILL NOT SLIDE OFF!
6. MASH THE YOLS FINE AND ADD RELISH, ADOBO, MUSTARD, WORCESTERSHIRE SAUCE, AND MAYO.
7. BLEND TOGETHER VERY WELL.
8. TAKE A TEASPOON AND PROCEED TO FILL EACH EGG WITH ABOUT 1 1/2 TEASPOONS OF THE MIXTURE.
9. SPRINKLE LIGHTLY WITH PAPRIKA AND GARNISH WITH FRESH PARSLEY.
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