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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 12 |
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DEVILED EGGS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Bailey Estate in Dallas, Texas in 1992. These are very good. Make several times a year. Ingredients:
6 hard cooked eggs |
2 teaspoons mustard |
2 tablespoons mayonnaise |
1 tablespoon minced parsley |
1 teaspoon sweet pickle relish |
1 teaspoon salt |
1 teaspoon freshly ground black pepper |
12 olive slices |
paprika |
Directions:
1. Peel eggs and slice in half lengthwise then carefully remove yolks to a mixing bowl.
2. Arrange egg cups on a serving plate.
3. Add mustard, mayonnaise, parsley, relish, salt and pepper to the yolks and mix well.
4. Spoon equal amounts into egg cups mounding the mixture somewhat.
5. Put a slice of olive on each then sprinkle tops with paprika.
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