Simply Delicious Deviled Eggs
- 1 dozen large eggs
- 1/3 cup real mayonnaise
- 2 Tbsp sweet pickle relish
- 2 tsp yellow mustard
- 2 tsp sugar
- 1/8 tsp dried dill or 1/2 tsp fresh dill chopped
- salt and black pepper to taste
- chopped parsley or fresh dill
- Place the eggs in a single layer, in a medium sized pot. Allow 1 inch water over the tops of the eggs. Add 1/2 teaspoon of salt.
- Bring the water to a boil, and then lower the heat to medium. Simmer for around 12 minutes. Remove from the stove and allow to sit covered for 5 minutes.
- Drain the hot water from the pot and fill with cold water. Allow the eggs to sit until they're cool enough to handle.
- While the eggs are boiling, in a small mixing bowl, mix together the sweet relish, mayonnaise, mustard, sugar, dill, salt and pepper.
- Peel the eggs, and slice each in half. Using a teaspoon, scoop the yolks into the bowl with the dressing.
- Using a fork, mash two whole eggs and all of the egg yolks into the dressing mixture. Stir well. This will leave 20 shells to fill. Before filling, taste and adjust the salt, pepper and sweetness of the filling.
- Using a teaspoon, fill the shells evenly and sprinkle each with paprika and chopped parsley or dill.
- Chill until serving.
Using cold salted water decreases the chances of the shells breaking while the eggs are boiling. If a shell breaks anyway, I usually choose that one to chop and add to the filling, keeping the best shells for presentation.
When cooking the eggs, use a pot big enough so that the eggs can cook in a single layer. If you stack the eggs in a smaller pot, they won't cook evenly.