Favorite Appalachian Recipes- Deviled eggs

Since it’s a few days after Easter, I thought I’d do an Easter dinner recipe. When I was young we hid Easter eggs. Not the plastic kind, the old fashioned, hard-boiled eggs, dipped in food coloring and vinegar dye and then hidden by my father. I have a photo of my brother and myself on one of those egg hunts and I’d just found an egg. I was running and had a huge smile on my face.

After we found all the eggs (my mother kept count so there wouldn’t be any surprises when the grass was mowed), the eggs would turn up in the Easter dinner my family shared in the form of deviled eggs. If some of them had a small amount of pink or green dye on the white of the egg, it was just fine with me. I love deviled eggs and when I eat them today they bring back memories of spring and summer family dinners and picnics.

Hope you like this simple recipe. No bells or whistles, just the simple ingredients.

Deviled Eggs

1 dozen eggs, hard boiled (about 15 minutes of solid boiling), cooled

2-3 Tablespoons mayonnaise

1 teaspoon yellow mustard

1/2 to 1 teaspoon pickle relish (or chopped pickles)- I vary using dill and sweet pickles, so you can choose, to your taste

salt and pepper to taste

Peel eggs. Slice lengthwise in half. Gently remove the hard boiled yolks and place in mixing bowl, set aside white halves. Mash yolks with fork or spoon. Add mayonnaise, mustard and pickle relish, add salt and pepper to taste. Mix all ingredients til blended. Spoon into each white half egg and refrigerate til serving. Can sprinkle paprika on tops if desired. Serves a large family (at least 12 servings).

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