Wednesday, December 9, 2015

More Deviled Eggs -- This Time Pickley

Using up the last of the hard boiled eggs from the other night ..... No I have not been boiling eggs on a daily basis..... I went a little more like an egg salad taste for the filling.

Pickley Deviled Eggs 
adapted from Gourmet September 2005

2 hard boiled eggs
2 tsp reduced fat mayonnaise
1 tsp yellow mustard

1 tsp pickle relish
1/8 tsp celery seeds
Ground White Pepper
Slivered Chives and additional relish for garnish

Cut the eggs in half and remove the yolks to a small bowl. Mash the yolks with a fork. Add the mayonnaise, mustard, relish,and celery seeds. Mix well to combine. Add salt and ground white pepper to taste. Fill the egg whites with the yolk mixture; top with slivered scallions and additional relish. 

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