Melissa Elsmo

Deviled eggs are a staple appetizer at most of my parties–heck I even serve them on Christmas! Perhaps its the Wisconsin-girl in me, but anytime a pretty platter of stuffed eggs graces a buffet table a gathering instantly feels far more festive.

I suggest you whip up this beautiful plate of deviled eggs to celebrate National Deviled Egg Day on November 2nd.

Mel’s Deviled Eggs (makes 1 dozen stuffed eggs)

  • 7 eggs
  • Scant 1/3 cup mayonnaise
  • 1 Tablespoon minced shallot
  • 2 teaspoons yellow mustard
  • 1 teaspoon sweet pickle relish
  • 1/4 teaspoon salt
  • Dash of black pepper
  • 3-5  dashes hot sauce (more or less to taste)
  • Cooked bacon, snipped scallions, dill weed and paprika for garnish

Hard boil the eggs. Place the eggs in a pot just large enough to hold the eggs in a single layer. Cover with water by 2 inches and allow the eggs to sit in the water for 20 minutes. Bring the water to a boil and allow to boil gently for 8-9 minutes. Rinse the eggs will cold water and refrigerate overnight if desired. Peel the eggs.

Cut the eggs in half lengthwise. Remove the yolks to a bowl and place the whites on a deviled egg plate or platter. Mince 2 egg white halves and add them to the yolks.

Mash the egg yolks with the back of a fork before mixing in the mayonnaise, shallot, mustard, relish, salt, pepper and hot sauce. Adjust seasoning to taste.

Transfer the yolk mixture to a resealable bag. Snip the corner of the bag and use it to pipe the filling into the egg white halves. 

Garnish each eff with 2 bacon shards, 2 snipped scallions and a dusting of dill and paprika.

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