Hickory House Deviled Eggs |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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OK... I don't like eggs, but everyone loves this recipe :) Ingredients:
6 eggs |
1 medium red potatoes, peeled and cut into 8 pieces |
1 tablespoon salt |
2 tablespoons sweet pickle relish |
2 tablespoons mayonnaise |
1 tablespoon prepared yellow mustard |
2 tablespoons chopped chives |
Directions:
1. Put eggs and potatoes into medium pot and add enough cold water to cover them by 1 inch. Add salt and simmer over medium-high heat for 10-15 minutes. Reduce heat to medium-low and gently simmer for 9 more minutes.
2. Remove potatoes with slotted spoon and place in medium bowl. Put eggs under cold running water to let cool 3 minutes.
3. Add mayonnaise, relish and mustard to potatoes, thoroughly mashing together with a fork. Set aside.
4. Peel and cut eggs in half lengthwise. Carefully scoop out yolks add them to the potato mixture and mash together with a fork. Spoon filling onto hard-cooked whites, mounding filling slightly and covering whole cut side of egg. Garnish with chopped chives.
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