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Martha's Deviled Eggs

Source of Recipe

From "Come on Over!" by Elizabeth Heiskell


Recipe Introduction

"You say to-may-to and I say to-mah-to. You say stuffed eggs, I say deviled eggs. The Delta is split down the middle on stuffed eggs versus deviled eggs. I say deviled, but my friend Miss Martha Gillis — a lovely cook, friend, mother, and hostess — says stuffed. Now, I am guilty of overusing certain words — for example, the word 'lovely.' I use it to describe a sunset, a flower arrangement, an invitation. But Martha is someone who is truly lovely. This is her deviled egg recipe and it is just, well, lovely! Deviled eggs are one of the world's most perfect foods. And I think my recipe is pretty damn good! But Martha's recipe is lovelier."

List of Ingredients

â—¦ 1 dozen large eggs, room temperature
â—¦ ½ cup mayonnaise
â—¦ 4 teaspoons yellow mustard
â—¦ 1 tablespoon sweet pickle relish, plus 1 teaspoon relish juice
â—¦ Salt and pepper
â—¦ Sliced green olives, for garnish


Recipe

Bring a large pot of water to a boil. Add the eggs and boil for about 15 minutes. Drain the eggs in a colander in the sink and run cold water over them to cool them quickly.

Peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a bowl, reserving the egg whites on platters. Mash the egg yolks with a fork until smooth. Add the mayonnaise, mustard, relish, and relish juice and stir to blend. Add salt and pepper to taste.

Transfer the yolk mixture to a Ziploc bag and zip it closed. Cut a small hole in one of the bottom corners of the bag. Squeeze the yolk mixture through the hole into the egg whites. Top with sliced olives. Place in the fridge until you're ready to serve, up to 1 hour.


Serves 12