Deviled Eggs Day

Did you know that today (Nov. 2) is Deviled Eggs Day!?  What a coincidence that I have a delightful deviled egg recipe that I've been wantin' to share with y'all. This recipe is super easy and is a perfect appetizer for a dinner party, girls night or holiday affair!

 

Lauri Jo’s Deviled Eggs

Ingredients

•       1 dozen large eggs

•       ½ (16 oz) jar Lauri Jo’s Green Tomato Pickles, chopped

•       ½ cup mayonnaise

•       2 tablespoon mustard

•       ½ teaspoon celery salt

•       1 tablespoon salt

•       1/4 teaspoon white pepper

•       ½ teaspoon paprika, for garnish

•       1 dozen small parsley sprigs, for garnish

Directions

Boil eggs for 8-10 minutes. Remove eggs from boiling water and place in a bowl of ice water. Once cooled, remove eggs and peel. Set aside on paper towels to remove excess moisture. On clean cutting board, cut eggs in half lengthwise. Remove egg yolk and place into bowl. Rinse eggs under lukewarm water to clean and again place eggs upside down on a paper towel to remove excess moisture. Add green tomato pickles, mayonnaise, mustard, celery salt, salt and pepper to egg yolks and mix lightly and thoroughly. Spoon yellow egg mixture into egg whites. Sprinkle with paprika and garnish with small parsley sprig. Place on a platter and serve.

Yields: 24 half eggs

 

 

This recipe is available in my brand new cookbook, along with 65 of my other favorites.  If anyone would like to order a cookbook, call my store at 229-769-3391 or email laurijo@laurijos.com!