Deviled Eggs with Pickle Relish

By Yankee Magazine

Mar 16 2006


6 hard-cooked eggs
1/4 C. mayonnaise
1 1/2 T. sweet pickle relish
1 t. mustard
1/8 t. salt
Dash pepper


Place eggs in a saucepan and cover them with an inch of water. Cover with a lid and bring water to a simmer. Turn the stove off and let eggs sit covered in hot water 16 minutes. Remove eggs from the pan and sit them in a bowl of cold tap water 5 minutes to cool. Remove shells by tapping them on the counter to create a crack and then peeling them under running water.