Deviled Eggs

It wouldn’t be Easter without deviled eggs. These have always been one of my favorite appetizers to have! I actually think I could eat them once a week! I’m trying to share some of my favorites as the holiday is upon us! Last week I shared my Grandma’s jello salad that makes for a perfect side dish and is kid approved. You can find that recipe here.
I’ve been using this deviled egg recipe for several years. I didn’t come up with it on my own, but it’s been such a long time that I don’t remember where I got it! Somewhere online!




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


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