Hickory House Deviled Eggs

wtorek, 28 stycznia 2014

Hickory House Deviled Eggs

Time: 40 mins


  • 6 eggs
  • 1 medium red potatoes, peeled and cut into 8 pieces
  • 1 tablespoon salt
  • 2 tablespoons sweet pickle relish
  • 2 tablespoons mayonnaise
  • 1 tablespoon prepared yellow mustard
  • 2 tablespoons chopped chives


  • 1 Put eggs and potatoes into medium pot and add enough cold water to cover them by 1 inch. Add salt and simmer over medium-high heat for 10-15 minutes. Reduce heat to medium-low and gently simmer for 9 more minutes.
  • 2 Remove potatoes with slotted spoon and place in medium bowl. Put eggs under cold running water to let cool 3 minutes.
  • 3 Add mayonnaise, relish and mustard to potatoes, thoroughly mashing together with a fork. Set aside.
  • 4 Peel and cut eggs in half lengthwise. Carefully scoop out yolks add them to the potato mixture and mash together with a fork. Spoon filling onto hard-cooked whites, mounding filling slightly and covering whole cut side of egg. Garnish with chopped chives.

0 komentarze :

Prześlij komentarz