Friday, April 8, 2016

Traditional Deviled Eggs

There are few things with my husband that we disagree upon. Should we watch football or Once Upon A Time on Sunday nights? Football always wins. Who gets to unload the dishwasher or do the laundry? I usually end up doing both. Bacon or Pork Sausage for breakfast? I'm on team bacon!
The one argument that still stands to this day since we started dating 9 years ago is whose deviled egg recipe is the best. He likes his eggs savory with taco seasoning and I like mine slightly sweet with pickle relish and dried minced onion. We usually can’t agree so we end up making both recipes most of the time and quickly gobble them up!  

Apparently this problem is more deep rooted than I remembered initially, because I found my old blog post about our deviled eggs.  It appears that back in 2011 (5 years ago!) I was writing about the big deviled egg debate!  
In all truth, a deviled egg is a deviled egg, and they are delicious no matter what! Whether they are savory or sweet, they will be enjoyed at a family holiday gathering, picnic or BBQ by all no matter what the flavor.

Traditional Deviled Eggs
Servings:  12
  • 6 Eggs, hard boiled and peeled
  • 2 tablespoons Mayonnaise
  • 2 tablespoons Sweet Pickle Relish
  • 2 teaspoons Dried Minced Onion
  • Paprika, for garnish
Halve the 6 eggs lengthwise. Remove the yolks and place into a small bowl.  Mash the yolks with a fork and add the mayonnaise, pickle relish and dried minced onion.  Stir to combine.  For a smoother consistency use a hand mixer or immersion blender. Fill the egg whites evenly with the yolk mixture. Garnish with paprika by lightly sprinkling the spice over the eggs. Store in the refrigerator or consume immediately. Enjoy!

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