Deviled eggs are as different as the humans making them. I for one am a traditionalist. While shrimp or chipotle deviled eggs sound divine I prefer the basic taste of deviled eggs I have grown up eating at every Easter feast and picnic.
The past few years the project of making deviled eggs has been assigned to me. Every year I panic because I forgot how I made them the year before. This year I remembered to write it down. I used a recipe from Paula Dean as a base. I figure the woman is from the South she should know how to make basic eggs.
Source: Adapted from Paula Dean
12 large eggs, boiled
1/4 cup Mayo
1 tsp Dijon Horseradish
2 tbsp sweet relish
3-4 shakes Tabasco sauce
Salt and Pepper
Slice the eggs lengthwise. Scoop out the yolk and put in a bowl. Set aside the whites. Mash the yolks completely with a fork. Add mayo, mustard, relish, Tabasco, salt and pepper.
Scrap the mixture into a plastic sandwich baggie. Cut one of the corners off. Squeeze the mixture into the hollow of each egg white. Sprinkle lightly with paprika.
**To boil Eggs place eggs in a sauce pan and cover with water. Bring to a boil. Turn off heat and let sit 10 minutes. Drain and run under cold water.