Eggs are reasonable. Start with a dozen or more hard boiled eggs. Some eggs are easy to peel and some aren't. Some look good after they're peeled and cut and some don't. You're going to need more yolk to have enough prepared mix to stuff the whites. You'll not have too many eggs. They'll disappear from the platter lickety split. Mark my words, you'll wish you had more.
- 12-14 large eggs, hard boiled* and peeled.
- 1/2 cup of real mayonnaise
- 3 Tablespoons of sweet pickle relish
- 2-3 teaspoons of prepared yellow mustard
- Sweet pickle juice, if needed
- Salt and pepper to taste
- Paprika and chopped fresh basil for garnish
* Hard boil eggs. Gently line a pot with eggs in cold water. It's best to fill the bottom of the pot with eggs so that there is not room for eggs to bump and crack when the water starts to boil. Turn the burner to medium high. Stay close and be watchful for the water to start boiling. When the water boils, turn the heat to low, put a lid on the pan, and set the timer to 12 minutes. The minute the timer reaches :00, turn the heat off and take the pan off the burner. Set the pan in the sink. Take the lid off, position the pan under the faucet, and start running cold water in the pan. Let the water run in and over the pan until the eggs are no longer too hot to handle. When the eggs start to feel cool enough to pick up, gently pull the eggs from the pan and put them in a dish. You can peel them then ... or do as I do ... put the dish in the fridge and let the eggs get cold before you peel them.
Halve the eggs lengthwise. Gently pick the yolks out of the whites and drop the yolks into a mixing bowl. Set the egg whites on a serving platter. Discard any torn egg whites. You want to have plenty of prepared yolks to fill good egg whites.
When the mixing bowl is full of yolks, use a fork to mash the yolks. Stir in the mayonnaise, sweet pickle relish, and mustard. Add salt and pepper to tase. You want a nice creamy mix. If the mix is too firm, add a half teaspoon of sweet picke juice and stir the yolk mix until it's creamy
You can use a teaspoon to fill the whites with the prepared yolk mix, but it is a lot easier to squeeze the filling into the yolks. Fill a zip lock bag with the mashed yolk mix. Cut off a corner of the bag and squeeze the delicious prepared yolks into the egg white shells. Decorate the eggs by lightly dusting the eggs with paprika. I also like to lightly sprinkle the eggs with finely chopped fresh basil.