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Aunt Sarah's Deviled Eggs

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Submitted by: SouthernSeasoning

 

Hard cooked egg yolks are mashed and combined with light mayonnaise, pickle relish, Dijon-style mustard and lemon juice, the stuffed into the shells and garnished with a steamed asparagus tip.
 

Ingredients

  • 6 eggs
  • 2 Tbsp light mayonnaise
  • 1 1/2 Tbsp sweet pickle relish
  • 1 tsp dijon mustard
  • 1/2 tsp fresh lemon juice
  • Pinch salt and pepper
  • 12 steamed asparagus, tips only

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Method

Put eggs in pot and cover with water, bring to a boil, remove from heat and let stand 15 minutes. Drain and refill pot with water and ice. Crack eggs under the cold water and remove shells. Place eggs on cutting board; cut in half lengthwise. Remove yolks, mash and mix with light mayonnaise, relish, mustard, salt, pepper and lemon juice. Spoon into egg whites. Top each half with an asparagus tip.

 

Notes: This recipe has been in my family for over 60 years and is always brought to our Easter brunches and is SO delicious!

 

Number of Servings: 6 (12 halves)

 

Submitted by: SouthernSeasoning ()

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