Southern Deviled Eggs

[mos]

Yeah, I’m still preaching deviled eggs to shake up breakfast and surprise your family!

A side of toast and/or fruit with milk or juice…you will make breakfast fun and healthy;-D
Southern Deviled Eggs
7 large eggs
3 to 4 tbs mayonnaise
1/2 tsp prepared mustard
1 tbs sweet pickle relish
dash Tabasco sauce, optional
salt and freshly ground black pepper, to taste
paprika
pimiento strips or slices of sweet gherkins for garnish
Place the eggs in a medium saucepan and cover with water to about an inch above the eggs.
Cover the pan and bring to a full rolling boil.

Remove the pan from the heat and let stand, covered, for 16 to 18 minutes.
Pour off the hot water and cover with ice cold water. When the eggs are thoroughly cooled, peel under cool running water.
Slice 6 of the eggs in half, lengthwise. Put the remaining cooked egg in a bowl.

Scoop out the yolks into the bowl and place the white halves in an egg dish or on a plate. To keep the white halves from rolling on a plate, slice a tiny piece off of the bottoms to give them a flat area. Or, line the plate with shredded lettuce.
With a fork or small masher, mash the whole egg with the yolks.

Add 3 tbs of mayonnaise, the mustard, relish, a dash of Tabasco, if using, and salt and pepper, to taste. Add more mayonnaise, if desired.
Using a small spoon or small cookie scoop, fill the egg halves with the yolk mixture.
Dust the eggs lightly with paprika. Top each deviled egg with a strip of pimiento or a slice of sweet gherkin.
Makes 1 dozen deviled egg halves for 6 servings.

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