DISCLAIMER: My "disclaimer" is that I am a Black woman and I only use measurements when I'm following someone else's recipe; thus, for all of my recipes, you will simply have to do it 'til it's right.
Ingredients:
1 dz. large eggs
Mayonnaise
Mustard
White sugar
Mt. Olive Sweet Relish
Salt
Pepper
Paprika
*I recently learned a [better] way to boil my eggs that cooks them perfectly EVERY time from Sister Ayesha Curry in The Seasoned Life. Find that method below.
- Place eggs in a medium saucepan, and cover with cool water (you always want to use cold water when boiling anything). Bring the water to a boil, then turn off the heat and cover. Let the eggs sit in the hot water for 11 minutes.
- After 11 minutes, place the eggs in a bowl of cold, ice water. After the eggs are COMPLETELY cold, peel them.
- Cut each egg in half (the long way) and scoop all of the yolk into a mixing bowl. Set the eggs aside.
- Mash/mix the yolk until most of the lumps are gone. Add a little more than 1/2 a cup of mayonnaise to the yolk (I also add a little bit of mustard - I don’t like sour deviled eggs so it’s usually no more than like a tablespoon for me).
- Add 2-3 tablespoons of relish and add sugar to taste (I don’t know how much sugar I use, I just add until it’s sweet enough).
- Add a teaspoon of salt + pepper. Mix everything together until the mixture is well-combined.
- The last step is to add the yolk mixture back into the eggs. You can either use a spoon OR if you wanna be fancy, you can put all of the mixture into a Ziploc bag, distribute all of it to one corner of the bag and then cut a small hole in that corner and squeeze out (this is the innovative version of a piping bag used to ice cakes lol).
- Sprinkle paprika onto each egg (for aesthetic, not to taste) and serve! You don't have to serve right away; rather, you can make them Saturday night and they'll be ready to go Sunday afternoon for the game.
Enjoy!
