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Robin's Eggs: A great recipe for 'Angel eggs'

Channel 10 anchor Robin Wilhoit shares a recipe for an Easter Favorite 'Angel Eggs' with the name suggestion from our own Eric Foxx

KNOXVILLE, Tenn. — Deviled Eggs/Angel Eggs
Prepared by Robin Wilhoit

Deviled Eggs/Angel Eggs

Ingredients

6 large eggs
1/4 cup Mayonnasie
1 & 1/2 tablespoons sweet pickle relish
1 teaspoon yellow mustard
Salt and pepper to taste
Paprika, for garnish

Directions

Place eggs in a saucepan with water and bring to a boil for 10 minutes. Let the eggs cool. Crack and peel the eggshells. Halve the eggs and carefully remove the yolks and place in a small bowl. Mash the yolks with a fork then stir in the mayo, sweet pickle relish and mustard. Season with salt and pepper. Scoop a spoonful of the mixture into each egg white half. Sprinkle with paprika.

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