If you love
deviled eggs as much as I do, then I am sure that I’m not alone when I get a
hankering for them. When I was a kid deviled eggs were only served in the
summertime. Why is that? Sure, they make great picnic food, but they are good
anytime, and whenever I serve them, no matter the occasion, they disappear in a
flash.
I was getting a
strong craving the other day, but was tired and didn’t really feel like all of
the preparation because my go-to recipe (that you can find here) does involve a
bit of prep. Then I remembered the remaining Red Pepper Relish in the fridge, and decided to make things easy for myself by
using it. Wow, were these good, and they could not be easier! You really don’t
need a recipe for these, but I’ll jot one for you anyway.
Red Pepper Relish Deviled Eggs
3 eggs, hard-boiled, cooled, and peeled
1 heaping
tablespoon Red Pepper Relish (or more)
1 heaping
tablespoon mayonnaise (preferably Duke’s)
½ - 1 teaspoon
Dijon mustard
Salt and freshly
ground black pepper, to taste
Halve eggs lengthwise; remove yolks from eggs
and place yolks into a small food processor, chopper, or similar device (I use
a small Ninja blender). Add remaining ingredients and whir until blended.
Spoon (or pipe) into egg halves. Garnish as you see fit...or not. Can be doubled, tripled, etc.
This post is linked to: Full
Plate Thursday, Simple and Sweet Fridays, and Foodie
Friday & Everything Else
