Angel Eggs

I make Angel Eggs (Deviled eggs) a lot for family and friends. It's a highly requested item that I often serve and bring to parties. They're usually gone pretty fast and they're really simple to make. I never tire of making them because I know people love them. The dish I serve my eggs on is from Crate&Barrel. I love the classic style of this dish for serving my eggs. I use the little center spot to fill with olives or chives. Today, I sliced a few sweet whole pickles and placed them there.

Here's my recipe for you to try at home. Hope they come out well, if not, leave a comment and I will help where I can.

Ingredients:

• 17 eggs
• 3/4 cup of Mayonnaise
• 1/4 cup Yellow mustard
• 1/4 cup Sweet pickle relish
• 1/4 tsp Black pepper
• 1/4 tsp Kosher salt
• Paprika

(I prefer to use certain brands for my recipes, but you can use whatever you have available. For this recipe, I used Best Foods Mayonnaise, French's Mustard, and Delmonte Sweet Pickle Relish for my recipe. I believe good quality ingredients make good food.)

Preparation:

1. Boil eggs using what ever boil technique you like. I start with my eggs in cold water, bring them to a boil for 10 minutes, then I drain the water and let them cool on their own. I notice when I rush this process, the eggs peel badly. You want happy eggs, so take your time. 
2. Peel eggs. Rinse them so they are free of shells and membrane.
3. Begin slicing eggs in half. As you slice the cooked eggs, separate the yolks from the whites.
4. Place the yolks in a medium bowl and the sliced whites can go directly onto the egg platter (any extra eggs, can be put on separate plate). 
5. Add the Mayonnaise, Mustard, Relish, Black Pepper, & Kosher Salt to the yolks. 
6. With a hand mixer, beat the yolk mixture until smooth and creamy. 
7. Taste for flavor.
8. Begin scooping the yolk mixture into the egg whites using a teaspoon and your finger. Don't load too much, just fill the egg white holes (use photo as a guide). 
9. Sprinkle paprika over the tops of eggs.
10. Eat and enjoy.