The ideal rub for this roast chicken is made of paprika, mint, and lemon. Under the foil, it gently roasts and becomes incredibly juicy and tasty. I fill the pan with baby carrots and diced potatoes, and it’s a complete supper! Use ‘hot’ paprika to make this recipe spicier. Putting together all the spices may seem like a lot of labor, but it is SO worthwhile. Once every week, my spouse requests it.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 12 |
| Yield: | 1 dozen eggs |
Ingredients
- 12 eggs
- 3 tablespoons mayonnaise
- 1 ½ tablespoons dill pickle relish
- 1 tablespoon white sugar
- 1 teaspoon yellow mustard
- 1 teaspoon cider vinegar
- salt and ground black pepper to taste
- 1 pinch paprika, or as desired
Instructions
- Place eggs in a large pot and cover with cold salted water. Bring salt water to a boil and immediately remove pot from heat. Cover pot and let eggs stand in hot water for 15 minutes. Pour hot water out of pot and run cold water over eggs until completely cool. Peel eggs and cut in half lengthwise.
- Separate the yolks from the whites of each egg. Mash the yolks in a bowl. Add mayonnaise, pickle relish, sugar, yellow mustard, vinegar, salt, and pepper to egg yolks and mix until smooth. Spoon yolk mixture into the egg whites and sprinkle paprika over yolk filling. Refrigerate until chilled, at least 1 hour.
Nutrition Facts
| Calories | 101 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 187 mg |
| Dietary Fiber | 0 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 124 mg |
| Sugars | 2 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
This is my grandma’s recipe. It’s not going to rock the boat or magically change anything. It’s not supposed to. This is not reinventing the wheel. This is just what she made and I have always loved it as it is. You can make it any way you choose. Go ahead. Take something out, great! Add something in, awesome sauce! The world is your oyster! So go ahead and play with it as you see fit. At its heart, this is just a simple, good (hence the title) deviled egg recipe that I will love always and I cherish the fact that my grandma Marie shared it with me.
It really came out well but I did make a substitution. In place of the dill pickle relish, sugar and vinegar I used sweet pickle juice . The entire family felt these were the best deviled eggs I had ever made. Thanks
I made this per the instructions. It was just OK; hence the 3 stars. I didn’t care for the Apple Cidar vinegar and relish taste.
They were really good, but I added more apple cider vinegar than noted here. I used Dijon mustard. I left out the sugar and the relish. I also almost never use salt and pepper.
I did not make any changes to this recipe and they turned out great. This will be my “go to” recipe for deviled eggs from now on.
i used sweet relish
This is a good, quick, easy recipe for deviled eggs. I substituted sweet pickle relish for the dill relish and left out the sugar.
Love these! Taste like the ones my mom used to make. Would leave out the sugar next time. Sprinkled them with paprika and celery salt. Eggcellent for Easter!
Closest measured recipe I have found to make deviled eggs the way my mom does (who, of course, never measures anything). Only four stars because, well, they’re not quite mom’s! Also, I like to chop the eggs whole and add doubled quantities of the other ingredients to make a great egg salad.
Great basic recipe. I also left out the sugar since I had sweet relish.
I chopped up some tangy dill pickles and used that. Generally the same, just tasted and adjusted as I went. Delicious!
I used sweet relish and eliminated the sugar. I also increased the amount of relish and mayo as I like my filling to be creamier. Easy Peasy!
My Grandma made them this way and I just love them
This is a good basic deviled eggs, but I think the quality of the relish may be why I wasn’t as crazy about it.
I really liked these! Now, deviled eggs aren’t my thing, so I don’t have much to compare them to, but I really enjoyed these. I made them using pickled eggs and 1/2ed the recipe for 5 eggs. I chose to decrease the sugar and I’m glad I did because I think the full amount would have been a tad much for my tastes. I love the dill relish and yellow mustard. THANKS for the recipe! (And, if you haven’t tried PICKLED deviled eggs yet, DO IT!)
These eggs were good but, honestly, I didn’t think there was anything to really distinguish them from many other recipes. If I were to make again, I’d probably add more dill relish because that may be the one thing that could differentiate them from deviled eggs that I’ve made all my life. And please don’t take this review as negative because they were tasty, but I guess I was looking for something really different.