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    **Cindy's Deviled Eggs**

    This recipe comes from my nurse friend, Cindy!


    List of Ingredients


    • 12 eggs
    • 2 tsp. Dijon mustard
    • 2 tsp. drained pickle relish
    • 2-4 dashes Tabasco sauce
    • salt to taste
    • 1/2 tsp. freshly ground black pepper
    • 2 Tbsp. fresh snipped chives, plus whole chives for garnish
    • 6 Tbsp. prepared mayonnaise
    • paprika for garnish


    Instructions


    1. Place the eggs in a saucepan; Gently rinse with warm water and drain. Cover with cold water and place over medium-high heat; bring to boil.
    2. Reduce the heat to a gentle simmer and cook for exactly 13 minutes.
    3. Drain the eggs, rinse under cold water, then peel.
    4. Let cool in the refrigerator, loosely covered for 15 minutes.
    5. Halve the eggs lengthwise and carefully scoop out the yolks in a bowl and mash with a fork.
    6. Add the mustard, pickle relish, tabasco, salt, pepper and snipped chives.
    7. Stir in the mayonnaise.
    8. Fill whites with the egg yolk mixture and dust the tops lightly with paprika.
    9. Arrange the eggs in a spoke design on a decorative platter and garnish with whole chives.
 

 

 

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