Recipe: Tasty Deviled Eggs on Easter - Agistin

Recipe: Tasty Deviled Eggs on Easter

Deviled Eggs on Easter.

Deviled Eggs on Easter You can have Deviled Eggs on Easter using 7 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Deviled Eggs on Easter

  1. It's 12 of boiled eggs.
  2. It's 1 quart of or more red pickling brine.
  3. It's 12 of olives black ripened cut in half.
  4. You need 1/2 cup of mayonnaise divided.
  5. It's 1 teaspoon of stone ground Dijon mustard.
  6. Prepare 1 slice of chopped ham luncheon meat divided.
  7. Prepare As needed of ground Hungarian paprika.

Deviled Eggs on Easter instructions

  1. 2 week before Easter, add 6 boiled eggs to the pickling brine. I used a jar of pickled sausage I had just finished off. On Easter cut the eggs in half remove the yolk add to a bowl with mayonnaise and half the ham chopped up..
  2. For the non pickled eggs do the same except add the mustard to the mixture. If you add the mustard to the pickled eggs the will be too twangy..
  3. Add the egg halves to a dish as you emptied out the yokes. Mix the egg yolk mixture well. Add the pickled egg yolk mixture to the red egg halves and the non pickled mixture with mustard to the white eggs..
  4. Cut the olives in half. I had my oldest 7 year old granddaughter helping me. Add the olive halves to the top of the deviled eggs. Finish with the paprika. Serve I hope you enjoy!!!.


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