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Angela's Divine Deviled Eggs
 To me, deviled eggs are wonderful year-round, but they seem extra special served this time of year with all of spring?s awakenings around us. They are both an ideal and economical appetizer or side dish. From parties to potlucks, you will see a number of different types of deviled eggs made in a number of different ways. I prefer not to use a pastry or sandwich bag to pipe my yolk mixture into the egg white. I prefer to spoon the mixture into the egg white. The deviled egg recipe I am serving up for you today is wonderful without any of the garnishes I list, but I love garnishing my eggs as a finishing touch. I hope you enjoy! Angela?s Divine Deviled Eggs Makes 24 deviled eggs 12 large eggs ½ cup mayonnaise 2 tablespoons prepared mustard 2 tablespoons pickle relish ½ teaspoon salt Garnish: 1 tablespoon paprika 1 tablespoon parsley 24 green olives Place eggs in a large saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, allow to cool and then peel shell from eggs. Cut eggs in half, lengthwise. Remove yolks from eggs and place in medium size bowl. Mash yolks with a fork until desired consistency and mix together with mayonnaise, pickle relish and mustard. Add salt, to taste. Spoon yolk mixture into the empty egg white halves. Garnish with paprika, parsley and green olive, if desired. Cover and refrigerate until ready to serve. Enjoy!  related searches : Angela
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