Curled Parsley pulls double-duty as a simple garnish for deviled eggs and as a sturdy nest to keep the filled eggs from turning over.
Yield: 12 servings
- 12 large eggs
- 6 to 8 tablespoons mayonnaise
- 3 tablespoons sweet, spicy pickle relish (such as Wickles Relish)
- 2 teaspoons prepared mustard
- 1 teaspoon cider vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon hot sauce
- Curled parsley sprigs
- Curled parsley leaves
Place eggs in a single layer in a large pan; add cold water to a depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand for 15 minutes. Drain and fill pan with cold water. Tap each egg firmly on sink or counter until cracks form over the shell, and peel under cold running water.
Slice eggs in half lengthwise; remove yolks, and place in a small bowl. Set whites aside. Finely mash yolks with fork. Add mayonnaise, pickle relish, mustard, vinegar, salt, pepper, and hot sauce; stir well.
Spoon yolk mixture evenly into egg whites halves. Place on plate lined with parsley sprigs. Cover and chill at least 1 hour or until ready to serve. Sprinkle with paprika and garnish with parsley leaves before serving.