MAY 20, 2020 CreditInEnergy.com
MOM’S DEVILED EGGS by Tom Whiteside
Every Sunday for as many years as I can remember, my mother has fixed her version of deviled eggs for the meal everyone at my church shares after services. It is now a tradition and a family recipe she is happy to share.
6 eggs, hard-boiled
1 tsp sweet pickle relish
1 tbsp Durkee Famous Sauce (a combination of mustard & mayo flavors)
1 tsp mayonnaise
1. Hard-boil the eggs, let cool, and peel carefully. 2. Slice the eggs longways and remove yolks while keeping egg white halves intact for later. 3. In a bowl, mash egg yolks and combine with other ingredients. Feel free to add more of anything to taste. 4. Spoon the mixture back into the egg white halves, cover, and chill in the refrigerator for an hour. Garnish before serving or just dig in. Makes 12 deviled eggs.
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