Saturday, August 25, 2007

Devilled Eggs

12 large eggs
1/2 C mayonnaise
2 Tbs mustard
1 Tbs ketchup
3 Tbs pickle relish
Salt and pepper

Hard cook the eggs with a tablespoon of vinegar in the water and let cool. Peel and slice in half, setting the yolks aside in a small bowl. Mix the remaining ingredients with the yolks, smashing with a potato masher or fork. Spoon the mixture into the egg whites and arrange on a platter. Garnish with paprika or sliced olives, if desired.

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