Deviled Eggs

These protein packed little delights will brighten any affair.

Servings: 12
Yield: 12 Egg Cups
Preparation Time: 25 minutes
Start to finish: 3 hours

6 Each Hard Boiled Eggs., peeled and rinsed.
1/3 Cup Mayonnaise, Hellman’s
1 Tablespoon Gulden’s Spicy Brown Mustard
1 Tablespoon Sweet Pickle Relish
1/4 Teaspoon Black Ground Pepper
1/4 Teaspoon Salt
1/4 Teaspoon Paprika
Fresh Parsley, chopped

1. Fill medium size pot with cold water, add 8 eggs and bring to a slow boil. Once water is boiling cook about 5 minutes.
2. Rinse eggs under cold water to cool. Then peel, rinse to remove any small shell pieces.
3. Then slice each egg in half long ways.
4. In a medium mixing bowl gently pop out the yolks and place the egg whites onto a platter and set aside.
5. In the bowl with the yolks add mayonnaise, mustard, paprika and relish and whip until creamy. Salt and pepper to taste.
6. Then spoon yolk mixture carefully into the egg white cups. (Or if you want to get creative set mixture in refrigerator for 30 minutes and put in a pastry bag. You can also put into a large zip lock bag and snip the corner. Twist top of bag and squeeze fill egg whites)
7. Sprinkle with a dash of paprika and garnish with a pinch of fresh chopped parsley.
8. You can prepare these about two hours before serving. Keep in refrigerator loosely covered.

Notes: * If you want to cut down on time. You can wash and peel the beets and boil right in the marinade. Simmer until beets are tender.

Serving Ideas: You can use the same yolk mixture excluding the relish for a classic deviled eggs. Then combine both on a platter for an appealing look.
Add a sprig of fresh dill on each egg.

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