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Cut eggs lengthwise. Scoop out the cooked egg yolk (the yellow part) and put in a medium sized bowl. Using a fork, mash the cooked egg yolks until they're crumb-like. Mash down the pieces so it's not lumpy. Add mayonnaise, mustard, relish, paprika and salt to the crumb-like egg yolks. Stir until smooth.
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HOW TO MAKE DEVILED EGGS. Get a pot of water to boiling. Once it's boiling, gently and carefully add the eggs into the pot. Set a timer for 12 minutes. Once the timer goes off, drain the water out of the pot and add the eggs into an ice both (just fill a large bowl with lots of ice and cool water.
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Transfer to an ice bath for 15 minutes, remove the shells and gently slice the eggs in half. Squeeze the egg whites slightly to remove the egg yolks. Add the egg yolks to a medium mixing bowl. Use the back of a fork to mash the yolks into a small crumble. Add the other ingredients to the bowl.
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Allow the eggs to sit covered for 18 minutes, then drain and transfer to a bowl of ice water for easy peeling. Peel the eggs and set aside. Slice eggs in half lengthwise. Scoop the yolks into a small bowl to make the deviled egg filling. Add the mayonnaise, sweet pickle relish, mustard, salt, pepper, and Tabasco sauce.
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Once water starts to boil, let boil for 15 minutes. Drain water and run eggs under cold water and peel when cool enough to handle. Slice each egg in half lengthwise, add egg yolks to large bowl and place egg whites on a serving platter. Mash yolks and add mayonnaise, mustard, dill relish, salt and pepper to bowl, and mash with a fork to combine.
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Instructions. Place the raw eggs in a medium saucepan and fill with cold water with at least 1-2 inches on top. Bring to a rolling boil over high heat. Remove pan from heat and cover and let it sit for 15 minutes. Transfer eggs to a bowl of ice-water and let them cool for five minutes. Carefully crack and peel the eggs shells.
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Peel the hard-boiled eggs, slice each one in half, lengthwise, and scoop out the yolks. Place the cooked yellow yolks into a medium bowl. Mash the cooked yolks using a fork or potato masher. Add the rest of the filling ingredients (mayo, mustard, relish, salt, and pepper) and mix well to combine.
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Peel eggs, and halve lengthwise. Emily Laurae. To peel eggs without the mess, fill a medium bowl with cool water. Crack the shell gently on a work surface, being careful not to mar the egg whites. Then peel each egg under the water, letting the shells fall into the bowl as you work. Emily Laurae.
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Reserve four of the egg white halves for another use. Place the remaining 12 egg white halves, cut side up, on a deviled egg plate. Add the mayonnaise, relish, mustard and salt and pepper to the egg yolks. Use the back of a fork to mash yolks and stir them together with the condiments until well combined.
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Instructions. Place 12 large eggs in a large saucepan and add enough cool water to cover the eggs by an inch or two. Bring to a boil over high heat. Remove the pan from heat, cover, and let stand for 10 minutes. Meanwhile, prepare an ice bath by filling a large bowl with ice and water.
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Chop the yolks in the food processor. Or mash yolks by hand in a bowl with the back of a fork or with a hand mixer. Add the mayonnaise, mustard, pickle relish, and salt and pepper and blend or mash until smooth and creamy. Taste the filling and adjust as needed. Fill the eggs one of these ways: With two spoons.
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Instructions. In a medium saucepan, place the eggs in a single layer and add enough cold water to cover them by 1 inch. Bring the water to a rolling boil about 10 minutes. Cover and remove the pan from the heat. Set it aside for 7 minutes. Drain the eggs and place them in cold water to cool slightly.
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Place eggs in a large saucepan. Cover with water, making sure there is at least 1" of water over the tops of the eggs. Turn on the heat, and bring to a rolling boil. Turn off the heat, and cover. Let sit for 10 minutes. Remove from the water, and place in a bowl with ice cubes.
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Instructions. Slice the eggs in half, lengthwise. Remove the yolks to a separate bowl. Mash the yolks with a fork into small pieces. Add the mayo, mustard, relish, salt, and pepper. Mix to combine. Scoop or pipe the filling into the egg white halves. Garnish with paprika or fresh chives.
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Split each egg lengthwise, and separate the egg yolk from the egg whites. Move egg yolks to a bowl. Step 5. Make filling. Smash the egg yolks with the mayonnaise and other ingredients. Mix well. Step 6. Fill eggs. Spoon or pipe the deviled egg filling into the egg whites.
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Use these easy step-by-step instructions to make these tasty southern deviled eggs with relish. Slice the hard-boiled eggs in half longways and place yolks into a medium-size bowl and the whites on your serving dish, hole side up. Mash the yolks with a fork until they are a small crumble. Add the mayonnaise, mustard, relish salt, hot sauce, and.
