| Level: | Easy |
| Total: | 37 min |
| Prep: | 25 min |
| Cook: | 12 min |
| Yield: | 24 servings |
Ingredients
- 12 eggs
- 4 tablespoons mayonnaise
- 2 teaspoons yellow mustard
- 2 teaspoons sweet relish
- Salt
- Pepper
- Paprika, for dusting
Instructions
- Place eggs in a large wide saucepan and cover with cold water. Bring to a boil for 12 minutes. Remove eggs and and cool in refrigerator. Remove shells from eggs and slice in half lengthwise. Separate egg yolks and place into a bowl. Place whites on a separate plate. Add mayo, mustard, relish and salt and pepper, to taste, to yolks and mash together with a fork until creamy and smooth. Using a large star tip and resealable plastic bag, pipe the yolk mixture back into each egg, enough to fill yolk holes completely. Dust tops with paprika. Refrigerate. Serve cold.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 48 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 0 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 3 g |
| Cholesterol | 81 mg |
| Sodium | 58 mg |
Reviews
evil eggs!
Replace the mayonnaise with plain low fat greek yoghurt for a nicer profile.
I use the spicy English mustard with this recipe –so simple..and SOOO amazing!!!
Sounds delicious will make!
Great
12 eggs
4 tablespoons mayonnaise
2 teaspoons yellow mustard
2 teaspoons sweet relish
Salt
Pepper
Paprika, for dusting
4 tablespoons mayonnaise
2 teaspoons yellow mustard
2 teaspoons sweet relish
Salt
Pepper
Paprika, for dusting
This is the recipe I use except I use Miracle Whip, ×hat My Mother always used. Then I add pi”le juice , just a little so the mixture is still creamy . Sometimes I ÷ven put a slice of dill pickle on top, the pre-sliced kind. My husband likes sliced jalap÷nose on top ! Crazy, but they get gobbl÷d up !
Yummy. Just like Mom used to make. Sorry, but I use Miracle Whip. I know it’s not real mayonnaise, but it’s what I grew up eating. The real stuff seems tasteless to me. I like mine fluffy & soft. Sometimes I add a little extra Miracle Whip. Or extra sweet pickle relish.
Classic deviled eggs. No fuss. Yummy
It makes no difference which of the deviled egg recipes I review because they all have the killer ingredient in them and that is mayonnaise. I think this makes them mushy and uneatable. I use the egg yolk, a little sugar, a little mustard and then a little vinegar to bring them together. This makes the filling full and not runny, you can bite the egg and the yolk filling does not slide out of the egg, or you can pop the filling out all in one piece and eat it first or last without it forming a blob on your tongue or plate. I did like the idea of pickling the egg in beet first, but I am lazy, I would just buy picked beets and use that juice after I ate the beets or buy the eggs already cooked and pickled and then make deviled eggs from them. Thank you
Thank e