Deviled Eggs


 You can’t go to a single picnic, potluck or cookout without seeing some kind of deviled egg.  And everyone has their own recipe for them.  Sometimes I change them up by adding some bacon, cheese or hot sauce but most of the time I stick to the simple beauty of a basic deviled egg.  Since a major picnic day is happening this weekend, I thought these would be a great thing to share.  I love, love, love deviled eggs.  I’ve had a hankerin’ for them for a few weeks so I welcomed the chance to make them today when my green-eyed Irish guy suggested we cook cheese burgers and hot dogs on the grill.

For me picnics equal family time.  In this day in age, there’s not a whole lot of time for family any more.  Parents and children alike have such very busy lives.  So when you have an opportunity to spend time with your family like this weekend, please take advantage of it.  Soon the children will be grown and busy with their own lives and you both will have missed out.  Appreciate each other, enjoy each other, spend time with each other, most of all love each other.

  MMMMM….look at those burgers and dawgs.

Deviled Eggs

6 large eggs

1/3 cup mayonnaise

1 1/2 Tbs. yellow mustard

1 Tbs. sweet pickle relish

1 tsp. honey

pinch of salt

pinch of pepper

smoked paprika for topping

Place the eggs in a medium sized sauce pan with a tight fitting lid.  Cover the eggs with cold water one inch above the top of the eggs.  Bring to a boil on high heat.  Reduce heat to medium high, cover and set timer for 13 minutes.  After 13 minutes, remove from heat, drain off the boiling water and fill the pan with cold water with ice cubes.  Allow to stand until eggs are cool.  Drain off the water, cover with the lid and shake the eggs around in the pot (not too vigorously or you’ll break the eggs) to break the shells.  Remove the shells and rinse to ensure there’s no remaining egg shell shards.  Blot with a paper towel to absorb excess moisture.   Place the eggs on a plate and cut each in half lengthwise.  Using a spoon, scoop out the yolks and place in a small bowl.  Use a fork to mash the yolks into small bits.  Add the mayonnaise, mustard, relish, honey, salt and pepper.  Mix well.  You can either spoon the mixture into the egg white wells or use a pastry bag and pipe it in.  Alternately, you may use a plastic ziplock bag, one tip cut off, with or without a tip inserted and pipe it into the egg whites.  Sprinkle with the smoked paprika and serve.  Enjoy!

Wishing you love, laughter and cake,



About glendaclark

Hi there! My name is Glenda and I love food. Cooking and baking are my creative outlets. You'll find me in the kitchen laughing, singing, dancing and cooking or baking. I'm wife to my green eyed Irish guy, mother of four and grandmother of four. These are the chronicles of life as Glenda, the good witch of cake. Warning: may contain cartoon moments, butter and sugar.

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