Polly's Deviled Eggs

Name: Polly's Deviled Eggs
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

9 ingredients

15 steps

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

Directions

1

Place eggs in large saucepan.
2

Cover with cold water.
3

Bring slowly to just under a boil.
4

Then gently cook for 10 minutes.
5

Carefully pour off the hot water and cover the eggs with ice water.
6

Let stand for 15 minutes.
7

Gently crack the eggs and peel under cold running water, starting from the large end.
8

Cut the eggs in half lengthwise with a long thin knife.
9

Remove the yolks and place in a medium bowl.
10

Set the whites aside.
11

Mash the yolks with a fork.
12

Mix in the remaining ingredients, except paprika.
13

If the filling is too thick, add a little more pickle juice or salad dressing.
14

Spoon the filling into the hollowed-out whites.
15

Sprinkle with paprika.