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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
12 whole(s) eggs |
5 tablespoon(s) mayo |
2 teaspoon(s) sugar |
2 teaspoon(s) yellow mustard |
2 teaspoon(s) vinegar |
2 tablespoon(s) sweet pickle relish |
1 pinch(s) salt and pepper |
Directions:
1. Place eggs in heavy bottomed pot and cover with cold water (to at least 1 inch above eggs). Bring water to a rolling boil. Cover pan and remove from heat. For extra large eggs, let sit for 18 minutes. For large eggs, let sit for 15 minutes. For medium eggs, let sit for 12 minutes. Drain eggs and immediately chill in icy water.
2. Peel eggs and carefully cut eggs in half removing yolks. Set eggs aside.
3. Mash yolks until nearly smooth. Add remaining ingredients and mix well. Pipe yolk mixture into egg white halfs.
4. Dust with paprika and serve cold.
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