These Deviled Eggs are so good they should be called "Angeled"
Prep time
Cook time
Total time
Author: Biz Harris
Serves: 12
What You Need
For the Eggs:
6 Eggs (1/2 Dozen)
3 Heaping Tablespoons Mayonnaise (Obviously we use Hellman's)
¼ Cup diced very fine sweet pickles (not drained)
¼-1/2 Teaspoon Powdered Mustard
Black Pepper + Salt to taste
To Serve:
Paprika
Parsley
What to Do
Hard Boil your eggs and let them cool.
Peel them, and then slice them in half horizontally or lengthwise (When I was an art teacher we called this "Hot dog" direction.
Scoop out the yolks and mash them in a bowl with a fork.
To the yolks, add in your minced pickles, mustard, and mayonnaise and mix thoroughly with a fork. The texture should be thick and slightly creamy, not runny. It will stick easily to your fork or spoon.
Store the egg yolk mixture into an air-tight container until you are ready to serve.
Cover the Boiled Egg whites (unfilled) with a damp paper towel and then again with plastic wrap and store in the refrigerator until you are ready to serve them.
When you are ready to serve, stir the egg yolk mixture to whip and fluff, then you can spoon or pipe the filling into the egg whites.
Garnish with paprika and parsley and enjoy!
Recipe by Mess of Greens at https://www.messofgreensblog.com/?p=852