Auntie Hinshaw S Deviled Eggs Recipe

Ingredients for Auntie Hinshaw S Deviled Eggs

• Egg
• Sweet Pickle Relish
• Onions
• Mayonnaise
• Mustard
• Salt
• Pepper
• Olives

How to Make Auntie Hinshaw S Deviled Eggs

1. Place 6 large eggs in a saucepan and cover with cold water. Bring to a rolling boil over high heat.
2. Once boiling, remove from heat, cover, and let the eggs sit in the hot water for 12 minutes.
3. Drain the hot water and run cold water over the eggs until cool enough to handle.
4. Gently peel the eggs and carefully cut them in half lengthwise.
5. Remove the egg yolks and place them in a medium-sized bowl.
6. Mash the yolks with a fork until smooth.
7. 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.
8. Mix thoroughly. If the mixture is too thick, add a teaspoon or two of milk or water until you reach your desired consistency.
9. Taste and adjust seasonings as needed. Add up to 1/4 cup more mayonnaise for a creamier texture.
10. Spoon the yolk mixture evenly into the egg white halves.
11. Garnish with paprika (optional).
12. Refrigerate for at least 30 minutes before serving to allow flavors to meld.