Ingredients
6 eggs
water
2 tbsp. mayonnaise
2 tbsp. mustard
2 tbsp. pickle relish (sweet or dill, your choice)
Salt and pepper to taste
Paprika (optional)
Preparation
Step 1Carefully make a tiny hole in the skinny end of each egg with the push pin. (This keeps the eggs from cracking when they boil.) Then put the eggs in the pot, and fill it halfway with the water.Step 2Bring the water to a boil on high heat, and then turn the stove off right away. Set the timer for 11 minutes. While you’re waiting, you can always rock out to your favorite CD—just don’t play it too loud, or you won’t hear the timer!Step 3Use the slotted spoon to scoop the eggs out of the hot water and into the mixing bowl. Run cool water over them until they’re comfortable to handle.Step 4Roll each egg on the cutting board to crack the shell, and peel the shells off (my favorite part!). Make sure you clear all the little pieces of eggshell out of your work area, so they don’t accidentally end up in the food. Dump the water out of the mixing bowl.Step 5Use the knife and the cutting board to cut each egg in half lengthwise, and then use the spoon to scoop the yolks into the mixing bowl. Set the egg whites aside.Step 6Now add the mayonnaise, mustard, and pickle relish to the yokes. Mash and stir with the fork until you have a fluffy mixture. Then add salt and pepper to taste.Step 7Spoon the filling back into the egg whites. Sprinkle paprika on the deviled eggs if you like the way it looks.
