Prep 10 mins
Cook 0 mins
Every family gathering included a relish tray filled with food that was never seen at any other time of the year. Pickled eggs, sweet Gherkin pickles, pimento stuffed olives, and even heart of palm. Most of this seemed to be enjoyed most by my great aunts, with the one exception of mom's deviled eggs. This is still a treat that I'll grab up lickety-split at any pot luck meal.
- Peel eggs, cut lengthwise, and empty yokes into a flat dish for mashing.
- Add 3/4 teaspoons mustard, 2 tablespoons vinegar, and 1/3 cup mayonnaise, or any amount that suits your taste.
- Put back into the egg white shells and sprinkle with paprika. Chill.
- For EGG SALAD, chop up desired amount of eggs, add some mayonnaise, pickle relish, celery, whatever, salt and pepper. Use for sandwiches.
This is a nice simple recipe that is yummy. I want to try this with maybe half the amount of vinegar next time, as this was a bit too much for my tastes.
These are very good deviled eggs, although I did decrease the mayo to about 1 1/2 to 2 tablespoons instead of the 1/3 cup and that worked well for us. I only used 5 large eggs so I decreased all the ingredients a little. I will decrease the vinegar a little next time as it was a little on the heavy side. I used a rice vinegar which I like for recipes such as this. I did add a little salt and pepper at the end. Thanks for sharing. I'll make these again. Made for PAC Spring 2010 :)