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technique of Sweet & tangy deviled eggs
- You need 6 of eggs.
- then 2 tablespoons of mayo.
- a little 1 tablespoon of French dressing.
- a little 1 teaspoon of mustard.
- use 1 tablespoon of sweet or dill relish.
- give of Paprika to garnish.
- a little of Salt to boil eggs in.
Sweet & tangy deviled eggs in succession
- Fill saucepan with 2-3 inches of water and add a teaspoon of salt to make peeling easier. Bring water to a rolling boil and add eggs. Leave your saucepan with eggs on the hot burner but turn off flame. Let set covered for 10-12 minutes..
- Remove eggs from saucepan and place into a bowl with cold icy water and place in fridge. Let sit for about 30 minutes until chilled all the way through..
- Peel eggs and slice in half..
- Place egg yolks in a separate dish and smash with a fork until there is no lumps. Mix in mustard, mayo, relish and French dressing..
- Using a teaspoon full egg white halves and garnish with paprika. Chill another 15-20 minutes. Enjoy!.