Delicious recipes straight from the kitchens of your favorite Tule authors.
I was brought up to believe that most Southern gatherings should include deviled eggs, and they must be served on a special deviled egg dish. I have five different ones! Suffice it to say, I heard the assignment. With Easter season cooking on the horizon, I’ve got my favorite one washed and ready, a treasured gift from my mama.
From the Kitchen of Catherine Mann
Deviled Eggs
Paprika
Cool and peel the hard boiled eggs. Slice eggs in half long ways. Carefully scoop out the cooked yolks without tearing the egg whites. In a separate bowl, smash the yolks until smooth. Stir in a tablespoon of mayo. Add a ½ teaspoon of mustard. Mix until smooth. Then stir in diced sweet pickles relish (make sure the pickle relish is drained or the mixture will be soupy). Add more pickle relish if needed for desired consistency. Spoon into the egg whites. (I usually boil 7 eggs in case some of the egg whites tear. The extra yolk also gives more filling.) Refrigerate. Sprinkle with paprika right before serving.
About the author
USA Today bestselling and RITA Award winning author Catherine Mann has written over fifty romance novels and her work has been released in more than 20 countries. Catherine has a Master’s Degree in Theater, having written her thesis about powerful Shakespearean women. Born and raised in the South, Catherine and her flyboy husband have four children and reside in Florida where she is the President and a founding member of the Sunshine State Animal Rescue.
