Holiday Recipe Week (Thursday)~ Featuring Editor Melanie Saxton

HAPPY HOLIDAY RECIPE WEEK!

(Thursday)

This week I am posting recipes I've received from individuals in the publishing world (authors, editors, etc). I will post one or more recipes a day. In case you missed my original blog post requesting recipes, please click HERE to read.

Next featured recipe is from editor Melanie Saxton.

**Disclaimer** Melanie did not "edit" this blog post, so if you find any mistakes...well you know who is responsible, LOL!

God Bless!

T Denise Clary

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Editor Melanie Saxton

and her "Deviled Eggs"
-courtesy of Paula Deen-

Melanie Saxton loves working in the world of words and is a book editor, freelance writer, and contributing editor for six magazines. She is also an English and Special Education teacher. Raising her lovely daughter and half a dozen rescued animals rates among her favorite endeavors. Visit her at www.melaniesaxtononline.com.

Find Melanie on Facebook at this LINK. And on Twitter at this LINK.

Melanie's Holiday Recipe

"Deviled Eggs"

"Deviled Eggs"
(Stock photo)

"My very favorite recipe is so simple and can be used at every holiday event. I can't imagine kicking off any family gathering, especially Christmas, without it. We always begin with the cold hors d'oeuvre, deviled eggs, to complement our veggie platters. It wasn't until this year that I realized my recipe is nearly identical to Paula Deen's. So here's the version, courtesy of Paula Deen." -- Melanie Saxton    

• 7 large eggs, hard boiled and peeled
• 1/4 cup mayonnaise
• 1 1/2 tablespoons sweet pickle relish
• 1 teaspoon prepared mustard
• Salt and pepper, for taste
• Paprika, for garnishing
• Sweet gherkin pickles sliced, for garnishing
• Pimentos, for garnishing

Directions

Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.
Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.
Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles and pimentos. Store covered in refrigerator.   

               

ENJOY!