Deviled Eggs

Grade: A

Time it takes: 1 hour and 20 minutes

Yield: 48 deviled eggs

Source: I cannot remember. I have had this recipe for a few years; if I had to guess I would say it probably came from somewhere on foodnetwork.com.

I really do not need much of an excuse to have a dinner party. So, when I found out there was such a thing as Thanksgiving-Canadian style I was definitely ready to pop a turkey in the oven. Canadian Thanksgiving was on October 10th this year, so Chris and I hosted a little get together and cooked up a storm all day.

I love deviled eggs on holidays. You need to make them ahead of time in order for the eggs to have time to get nice and cold, so they are perfect snacks in between peeling potatoes and brushing butter on the turkey. Desserts usually get made ahead of time too, but a forkful of pumpkin pie missing is definitely going to be noticed.

Click below to expand for the recipe!

 

Ingredients:

• 24 eggs
• 10 tablespoons of mayonnaise
• 4 teaspoons of yellow mustard
• 4 teaspoons of sweet relish
• salt and pepper to taste
• paprika for dusting

Directions:

Place eggs in a large pot and cover with cold water. Place pot on the stove and turn a burner to medium high heat. Bring to a boil then cover with a lid and turn off the heat. Let the eggs sit covered for 15-20 minutes. While they are sitting prepare an ice bath; fill a large bowl with ice and water. After 15-20 minutes transfer the eggs from the pot to the ice bath and let them sit about 5 minutes. When they are cool enough to handle peel the shells off.

Once you have your 24 hard boiled eggs, cut each in half lengthwise and separate the yolk from the white. Place all your halved whites on a platter belly down and place all your yolks in a bowl. Mush up the yolks with a fork and then add in the mayonnaise, yellow mustard, sweet relish, and salt and pepper and mix completely.

Spoon the yolk mixture into a plastic ziploc baggie and cut the tip. Pipe the yolk mixture into the cavity of the egg white halves, making a lovely swirling mound on top. Dust with paprika and completely chill before serving.