| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 10 to 12 servings (24 halves) |
Ingredients
- 12 eggs, hard boiled
- 2/3 cups mayonnaise
- 4 tablespoons mustard
- 4 tablespoons sweet pickle relish
- Salt and pepper
- 1/4 teaspoon hot red pepper sauce
- Paprika, for garnish
Instructions
- Peel and cut eggs in half, lengthwise. Remove the yolks into a bowl and mash them. Add 1/3 cup mayonnaise, mustard, sweet pickle relish, salt and pepper, to taste, and hot red pepper sauce. Mix all the ingredients together. The texture needs to be firm enough to either pipe back into egg halves with a pastry bag or you can use a spoon. You may need to add the additional 1/3 cup of mayonnaise. You can also add more mustard depending on your taste. After yolk mixture is added back to eggs, sprinkle tops with paprika.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 160 |
| Total Fat | 14 g |
| Saturated Fat | 3 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 2 g |
| Protein | 6 g |
| Cholesterol | 165 mg |
| Sodium | 236 mg |
Reviews
After reading all the reviews about the heavy mustard flavor, I reduced the mustard and the sweet relish to 3 tbsp each, and they turned out perfectly. I also sprinkled chives on top before dusting with paprika.
I think this may be one of those “regional” tastes; different parts of the country do recipes a little differently; depends on what you are used to. (1) That being said, this recipe had way too much mustard for us. (2) Also, the filling was a little runnier than I am used to. The recipe does tell you to start with 1/3 cup mayo then add more if needed. Ours was slightly too runny with just the 1/3 cup. (3) The filling is quite sweet. I was afraid of that and just used 3T relish and it was still sweet. Unfortunately, we each ate just one egg; the rest ended up in the garbage. Next time we want deviled eggs, I am calling my mom instead.
Just a hint, use Frank’s Red Hot Sauce and increase the use of the pepper sauce by 50 % (i.e. if it is calling for 1/4 teaspoon, use 3/8 teaspoon). Makes a WORLD of difference in the taste without lighting your guests on fire from too much spice.
I made these as a last minute appetizer for Christmas Day… I loved that the ingredients were so simple and I already had everything we needed in our cupboards. These were a hit… so easy to make! Thanks!
Called for too much mayo I think. It was very, very runny. If you cut back on the mayo it would be really good i think.
this was my first time ever making and eating deviled eggs… the recipe was really easy and tasty
Tweak it to taste – decent starting place. I like em less sweet and more spicy
My great,grandma taught my mom who taught me to make deviled eggs.I was taught to add potted meat to the mix. I NEVER had deviled eggs without potted meat and really didnt know you could. Try this recipe and enjoy.
1 3oz can of potted meat 12 eggs, hard boiled
2/3 cups mayonnaise
4 tablespoons mustard
4 tablespoons sweet pickle relish
Salt and pepper
1/4 teaspoon hot red pepper sauce
Paprika, for garnish
1 3oz can of potted meat 12 eggs, hard boiled
2/3 cups mayonnaise
4 tablespoons mustard
4 tablespoons sweet pickle relish
Salt and pepper
1/4 teaspoon hot red pepper sauce
Paprika, for garnish
loved it…. very simple
very easy–classic deviled eggs!