Deviled Eggs are a delicious appetizer that's both easy to make and filling. An egg-cellent dish overall!
- 12 large eggs (or fat free or Avocado Mayonnaise)
- 3 tablespoon mayonnaise
- 1½ tablespoon sweet pickle relish
- 2 teaspoon yellow mustard
- ½ teaspoon salt
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 tablespoon sour cream (or fat free)
- dash of fresh black pepper
- garnish: paprika
- Before boiling eggs turn over each egg in egg carton and gently tap the top. Then let sit for 45 to 60 minutes on counter. This helps to have the yolks evenly distributed in the egg so that you will have a nice egg white shell to place the filling in.
- Place eggs in the bottom of a pot; add enough cool water to cover eggs.Bring to a roaring boil; cover, remove pot from heat, and let stand covered for 10-15 minutes.
- Bring to a roaring boil; cover, remove pot from heat, and let stand covered for 10-15 minutes.
- After 10-15 minutes, drain the water then fill the pot with cold water. Allow to sit for 2 minutes.
- Tap each egg firmly on the counter until cracks form all over the shell. Eggs may still be a little warm. Peel under cold running water to rinse off any excess shells.
- Slice eggs in half lengthwise, and using the tip of a pointy knife carefully remove yolks and place in mixing bowl. Placing the egg white shell on a sheet pan.
- Using a fork mash yolks, then add mayonnaise. gently mix.
- Add relish, mustard, salt, pepper, onion, garlic and sour cream; gently mix.
- Do a taste and consistency test. add more of any of the flavors that you feel would enhance the flavor. Easy on the sour cream you don't want the sour cream to over power the recipe unless that is what you like.
- Use piping bag with star tip or spoon yolk mixture into egg whites.
- Sprinkle with a bit of paprika.
- Store covered in refrigerator.
- Garnish options: scallions, cilantro, parsley, dill, sliced olives, capers, cooked bacon (cut back on salt if using bacon), sun dried tomatoes, or cooked shrimp.
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