A holiday of any kind is not complete without the addition of deviled eggs to the menu. Not knowing the origin of deviled eggs I decided to do some research. Deviled eggs can actually be traced all the way back to ancient Rome when they were served as an appetizer! The recipe was quite different than what is used today but the idea was generally the same. I use the same recipe that I grew up helping my mom make. I do believe my kids like them even more than I did.
Boil 14-16 eggs for 10 minutes, turn off heat and let sit another 10 minutes in the hot water. Drain the eggs and peel all of them, rinsing each egg and patting dry after it is peeled. There will almost always be an egg or two that doesn’t peel nicely, that is why I cook so many.
Cut the eggs in half lengthwise and place on a plate. I used the egg plate that was passed down to me from my mom but any plate will work. After the eggs are all cut in half gently squeeze the egg slightly over a small bowl to get the yolk out.
To the egg yolks add 1/4 cup mayonnaise, 1 tablespoon mustard, and 3 tablespoons of sweet relish, my favorite relish is Wickles. Using a fork mash all the ingredients together until smooth and creamy. This may take a while but is well worth the effort.
Using a spoon and knife fill each egg white with the egg yolk mixture, about half a tablespoon full per egg. Sprinkle gently with Hungarian paprika and serve quickly or you won’t get any!