Hickory House Deviled Eggs
Source of Recipe
Unknown
List of Ingredients
Hickory House Deviled Eggs
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 Recipe
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.
Remove potatoes with slotted spoon and place in medium bowl.
Put eggs under cold running water to let cool 3 minutes.
Add mayonnaise, relish and mustard to potatoes, thoroughly mashing together with a fork.
Set aside.
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.
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