Texas-Style Deviled Eggs

At The Best Deviled Eggs, I get a TON of suggestions for deviled eggs that aren't really recipes. Just a lot of comments like "I use caviar on top of my deviled eggs" or that suggest other deviled egg toppings. From these topping suggestions came the recipe that, so far, I think is truly the BEST deviled egg recipe - the April 2008 recipe for "Crispy-Fried Prosciutto Deviled Eggs" seen here: http://thebestdeviledeggs.blogspot.com/2008/04/crispy-fried-prosciutto-deviled-eggs.html

That recipe came from a suggestion of crispy-frying prosciutto for a deviled egg topping, combined with a very good, but very basic, recipe I received from a friend's mother.

Also, in January 2008, I noted in this entry (http://thebestdeviledeggs.blogspot.com/2008/01/oregano-deviled-eggs.html) that whenever a deviled egg recipe seems like it's missing something, that "something" is usually pickle relish.

Well, this recipe, credited online to Sheila Chase, is a very simple deviled egg recipe that uses pickle relish. Is it great? No... it's OK, but it's pretty basic and has no flourishes. And as this blog has taught us, it's the flourishes that "make" deviled egg recipes complete. Just mayonnaise, relish, salt and pepper, and a little mustard. The original recipe wasn't really specific about proportions, and the suggested proportions left a filling that was too dry, so I corrected them for the purposes of this test. In fact, the original recipe says that mustard is "optional", but in fact, it's actually pretty necessary.

What this recipe IS, however, is the perfect "base" deviled egg recipe, and a recipe I will probably use in the future to test recipes where I'm just given a suggested topping.

Here is the recipe:

6 hard-boiled eggs, peeled and sliced in half
2 tablespoons mayonnaise
1 tablespoon sweet pickle relish
1 teaspoon yellow mustard
salt and pepper to taste

1. Slice eggs in half and remove yolks.
2. Mash yolks in a bowl until fine.
3. Add mayonnaise, relish, and mustard.
4. Season to taste with salt and pepper.
5. Mix well and fill egg halves with mixture.
6. Allow eggs to chill for one hour before serving.

Here are the pictures:

Above: adding the mayonnaise, relish, and mustard

Above: the final product (notice the lack of garnish)

The lack of garnish is what makes this recipe just TOO basic. But I guess "basic" means that this recipe is the perfect base for future recipes, where just a garnish is suggested.

Here are the scores:

Overall: 65 out of 100

Texture: 15 out of 20 (once the proportions were fine-tuned)

Flavor: 15 out of 20

Uniqueness: 8 out of 20

Appearance: 8 out of 20

Ease of preparation: 19 out of 20

Comments?