Polly's deviled eggs
Indulge in the delightful blend of creamy yolks, tangy mustard, and zesty spices in Polly's deviled eggs. A savory sensation sure to tantalize your taste buds.
Ingredients:
- 1 dozen eggs
- 2/3 cup mayonnaise-style salad dressing or mayonnaise
- 1/2 cup sweet pickle relish, squeezed of excess liquid
- 2 tablespoons prepared yellow mustard
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 to 1/2 teaspoon white pepper
- 6 drops hot pepper sauce
- Paprika, for garnish
Instructions:
- Start by placing the eggs in a large saucepan and covering them with cold water. Gradually bring the water to just under a boil and then let the eggs cook gently for 10 minutes. Next, carefully pour out the hot water and replace it with ice water to cover the eggs. Allow the eggs to sit in the ice water for 15 minutes. Gently crack the eggs and peel them under cold running water, beginning from the larger end. Use a long, thin knife to slice the eggs in half lengthwise. Take out the yolks and transfer them to a medium-sized bowl, setting the whites aside. Use a fork to mash the yolks before combining them with the other ingredients, excluding the paprika. If the mixture is too thick, you can add a bit more pickle juice or salad dressing. Fill the egg whites with the yolk mixture and then sprinkle paprika on top.
Summary:
- Calories: 1675 kcal
- Fat: 134 g
- Protein: 67 g
- Carbs: 56 g
- Potassium: 896 mg
- Magnesium: 85 mg