Ruby’s Deviled Eggs

12 large eggs
1 1/2 Tbsp. mustard
Salt, Pepper, Paprika
1/2 cup mayonnaise
1 1/2 Tbsp. relish

Place eggs in sauce pan and cover with water plus 1 inch. On medium – high heat bring eggs to a low boil for 15 minutes. Remove pan from stove and run cold water directly on eggs for a few minutes. Peel eggs under cold water. Half eggs lengthwise. Remove yolks and place in bowl. Once all yolks are removed, mash with folk. Add mayo, mustard, relish. Salt and pepper to taste. Mix well. Spoon mixture into egg white halves and garnish with paprika. Chill until ready to serve.

Submitted by Rebekah Kirkland
(but Grandma Ruby Stewart taught me this one)

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