Pepper Relish Deviled Eggs
[short description of recipe]
Ingredients
8 Eggs (you may have an extra egg white or two)
3 tablespoons Pepper Relish (plus liquid to adjust consistency)
3 tablespoons Mayonnaise
1 teaspoon dry mustard (may substitute 1 teaspoon Dijon mustard)
Salt and pepper or paprika to taste
Instructions
Boil eggs: Place eggs in cool salted water and heat to boiling. Once boiling, turn off heat, cover and let sit for 10 minutes. Drain. Rinse with cool water and peel. May be done a day ahead – store in refrigerator in sealed container.
Slice eggs in half. Take care to scoop out yolks into bowl and place half egg whites into deviled egg tray.
Combine relish, mayonnaise, mustard with egg yolks and mix with fork or sturdy whisk. Break up yolk and add relish juice and additional mayonnaise until mixture is at the consistency you like. (I like smooth and soft – just holding its shape in the egg white, Jeff likes a bit firmer texture.)
Add salt and pepper to taste. Use a spare egg white (use a broken or ugly egg white) to taste your creation. Adjust as needed!
Scoop egg yolk mixture into sturdy quart size freezer bag (or similar) and snip a corner just big enough to push the peppers in the mixture through.
Pipe egg yolk mixture into egg whites until brimming. Top with a sprinkle of Paprika or black pepper.
