Sometimes you get a craving and it needs to be satisfied. On this day it was deviled eggs. We have chickens at work, so there are always plenty of eggs around. A throwback good for sure, but always the right decision! If you ignore the little bit of mayo, a good deviled egg is relatively healthy. Full of flavor and protein, they make a great addition to a salad or as an afternoon snack.
I tried a new method to make hard boiled eggs, baking them! For some reason, it has always been hard for me to boil eggs properly for some reason. Either they are over cooked with the green line, so difficult to peel, or under cooked. Baking them so easy, and they came out perfectly! So easy peel and perfectly cooked. This will be my go-to method for sure.
I wanted to make sure there was a lot of flavor and some texture. The mustard and lemon juice add flavor and the relish adds some crunch. Parsley adds freshness and once it is all mixed together, you are ready to pipe! Sprinkle with a little paprika (or a lot!) and you are done. Not only did I enjoy them, but my co-workers loved them too.
Relish Deviled Eggs
Pale Yellow Original
Yield - 7 servings
3 tablespoons light mayo
1 tablespoon relish
1 tablespoon lemon juice
1 tablespoon dijon mustard
1 tablespoon finely chopped parsley
Preheat the oven to 350 ˚F.
Add seven eggs to a mini muffin tin.
Bake eggs for 25 minutes.
Make an ice bath using a bowl filled with water and ice cubes.
Remove eggs from the oven and add to the ice bath for 10 minutes. Peel immediately
Slice eggs in half and scoop out the yolk into a small bowl.
To the small bowl add the mayo, relish, lemon juice, mustard, and parsley. Stir until well combined, the egg yolk is broken down, and the mixture is fluffy.
Add to a piping bag with a star tip. Pipe filling in each half of an egg.
Sprinkle generously with salt and paprika.