Page 14 - Spring 2022
P. 14
From the Gorman-Looney kitchen
Spicy Deviled Eggs
12 large eggs
1⁄3 cup of mayonnaise
1 tbsp. sweet pickle relish
11⁄2 tsp. yellow mustard
1 tsp. Coleman’s mustard (omit if you don’t like
added spice)
Salt and freshly ground black pepper Paprika for garnishing
1 tbsp. chopped candied jalapeno
12 candied jalapenos for garnish
Boil the eggs.
Peel the eggs and then cut them in half, lengthwise. Remove the yellow yolks and place in a bowl.
Stir together the mayonnaise, pickle relish, chopped jalapenos and mustards. Mash with a fork until smooth. Add salt and pepper, to taste. Add more mayonnaise or mustard, to taste, if needed.
Add a big spoonful of filling back into each egg white.
Garnish with a sprinkle of paprika just before serving and top with one of the candied jalapenos.
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PAGE 12 | OCONEE THE MAGAZINE | SPRING 2022
