Laura Maddalon of Tampa, Fla., shares her version of deviled eggs, a recipe she calls Stuffed Eggs. While it’s not much different from many deviled-egg recipes, it has a very well-balanced flavor.
Some recipes have a lot of tang from the pickle relish, but because Maddalon drains hers before incorporating it with the other ingredients, you have the flavor but not an overpowering tartness. The honey mustard also cuts the tang of regular mustard.
Her recipe calls for breaking up the yolks before mixing in the other ingredients. However, I prefer to add all the ingredients to the bowl, and then break up the yolks to better incorporate everything. The filling is delightfully creamy; it would make a nice addition to a summer gathering.
STUFFED EGGS
- 12 hard-cooked eggs
- 1/2 cup mayonnaise
- 1/4 cup sweet-pickle relish, drained
- 1 tablespoon honey mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon pepper
- Fresh parsley sprigs, chopped, optional
Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, pickle relish, honey mustard, garlic powder, salt, Worcestershire sauce and pepper; mix well.
Stuff or pipe filling into the egg whites. Refrigerate until serving. Garnish with parsley if desired.
Yields 2 dozen.
— Laura Maddalon of Tampa, Fla.
