Today is my Grandfather’s 80th birthday. HAPPY BIRTHDAY POP POP! We had a small family picnic in a local park and I decided to make one of his favorites – deviled eggs.
Whenever I make these, I never measure the ingredients (it’s one of those recipes that you’ve been making so long that after a while you just add the ingredients without thinking), but knowing I was going to blog about them, this time I measured. Just for you!
1doz. Large White Eggs
1/2T. Dark Brown Mustard
1T. Sweet Relish
1/4t. Garlic Salt
Bring a large pot of water to a boil. Add eggs, remove from heat, cover and let stand 10 minutes. Drain and allow eggs to cool completely.
Peel eggs and slice in half. Put yolks in a separate bowl and whites on a plate.
Add mayo, relish, mustard and salt to yolks and stir to combine completely.
Put yolk mixture back into the whites (I like a more rustic look, but if you want to use a piping bag and tip, to make it look pretty, go ahead) and sprinkle with paprika.
Husband Rating – 4 out of 5 – “Should have made more, they are eaten so fast!”