Ingredients for Auntie Hinshaw's Deviled Eggs
- 6 large eggs
- 0 sweet pickle relish
- 0 onions
- 3/4 cup to 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 0 olives
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How to Make Auntie Hinshaw's Deviled Eggs
- Place 6 large eggs in a saucepan and cover with cold water. Bring to a rolling boil over high heat.
- Once boiling, remove from heat, cover, and let the eggs sit in the hot water for 12 minutes.
- Drain the hot water and run cold water over the eggs until cool enough to handle.
- Gently peel the eggs and carefully cut them in half lengthwise.
- Remove the egg yolks and place them in a medium-sized bowl.
- Mash the yolks with a fork until smooth.
- Add 3/4 cup mayonnaise, 1 tablespoon yellow mustard, 1/2 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the mashed yolks.
- Mix thoroughly. If the mixture is too thick, add a teaspoon or two of milk or water until you reach your desired consistency.
- Taste and adjust seasonings as needed. Add up to 1/4 cup more mayonnaise for a creamier texture.
- Spoon the yolk mixture evenly into the egg white halves.
- Garnish with paprika (optional).
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
9g
Fat
11g
Carbs
2g
