For a classic Thanksgiving spread, you simply cannot forget about the Deviled Eggs! Creamy, tangy, and slightly salty, Deviled Eggs are a relatively healthy snack that perfectly complements your holiday salad, sides, and turkey or ham. Plus, they’re simple to make and are served cold – which means that you have one less thing to worry about keeping warm! Check out this simple recipe below, which will yield 24 servings.
• 12 eggs
• ½ cup mayonnaise
• 1 tablespoon yellow mustard
• 1 tablespoon relish
• 1 teaspoon salt
• 1 teaspoon pepper
• Paprika, for serving
• 1 tablespoon fresh parsley leaves, for serving
1. Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.
2. Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl and set the cooked egg whites aside.
3. Mix the mayonnaise, mustard, relish, salt, and pepper with the yolks and transfer to a piping bag. (Alternatively, use a zip-top bag with a corner cut off.)
4. Pipe the mixture into the egg whites, garnish with paprika and parsley, and serve chilled.
Cook up something delicious with this special recipe provided to you by The Enclave at Woodbridge Apartments in Sugar Land, Texas, and put our expansive kitchens to good use!