Description
Tasty, scrumptious, Deviled eggs. The perfect appetizer for picnics, parties, and summer cookouts.
Ingredients
- 6 Large Eggs
- 1.5 Qt Water
- 2–1/2 Tbs Mayo
- 1 Tbs Sweet Relish
- 1 Tbs Ranch Dressing
- 1 Tsp Yellow Mustard
- 1 Tbs Sugar
- 1/4 Tsp Salt
- 1/4 Tsp Old Bay
- 1/8 Tsp Garlic Powder
- 1/8 Tsp Onion Powder (optional)
- Few Pinches of Pepper
- Paprika (For decoration purposes)
- Parsley Flakes (For decoration purposes)
Instructions
- Add the eggs to a medium-sized pot and cover them with cool water.
I make sure the water is at least 2 inches over the eggs so that they’re fully submerged in the water. - Boil them for 15-20 minutes just to ensure they’re fully cooked.
- Once done, place them in a cold bowl of water until chilled, then remove the shells.
- After you’ve removed the shell from the eggs, slice them in half, then slowly and gently scoop out the egg yolks and place them in a small bowl.
- Next, break up the yolks with a fork and break it up until it’s as fine as possible and you see little to no lumps.
- Add in all the seasonings (except the paprika) and stir well.
- After adding and stirring in the seasonings, add and stir in the condiments.
- Last but not least, you’re going to slowly add the filling to the insides of the eggs.
- Top them with some paprika and parsley for decoration purposes.
- Sit them in the refrigerator to chill.Â
Notes
If you find that the filling is stiff and a little lumpy, add a teaspoon of relish juice from the bottle of relish and stir it in to smooth out the filling. Or, you can add in another teaspoon of Ranch to make the filling smoother.
Nutrition
- Serving Size: 6
