Deviled Eggs

Thank you to Karen Emerson for sharing this awesome recipe!

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Ingredients

6 hardboiled eggs
1 T sour cream
2 T mayonnaise
1 T sweet pickle relish
1 t Dijon mustard
1/8 t celery seed
Salt to taste

Put eggs in a pan of cold water with about a teaspoon of salt. Bring to a boil slowly.

Once boiling, turn off the heat and cover the pan. Let the eggs sit for about 15 minutes.

Rinse in cool water. While still warm, crack each end of each egg.

Peel off a bit of the egg.

Blow hard on one side and the egg will pop out the other side. (Weird? Yes, but it works. See the attached video. This is how I do it, but I don’t peel off quite as much of the egg shell on the ends.)

Cut the eggs in half.

Put the yolks in a sandwich bag. Add all the other ingredients. Squish the bag until everything is mixed. Cut off a small corner of the bag and pipe the egg yolk mixture into the egg white.

Garnish with a bit of smoked paprika.

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