Deviled Eggs
Makes 12 servings
  • 6 large eggs
  • 2 Tbs. Mayonnaise
  • 1 Tsp. Mustard, you just need a small taste
  • 1 heaping spoonful Pickle Relish (Sweet or Dill, your choice)
  • Salt and Pepper to taste
  • Paprika
  1. In a medium saucepan, bring eggs and cold water to cover to a boil over medium-high heat. Remove from heat, cover, and let stand for 15 minutes.
  2. Drain saucepan, and fill with ice and cold water. Let stand until eggs are cool. Tap eggs firmly on counter until shell is cracked all over. Gently peel under cool running water. Halve eggs lengthwise, separating yolks and whites. In a medium bowl mash the yolks (I use a fork), mayonnaise, mustard, and salt until smooth and creamy. Spoon egg yolk mixture into egg white halves, and sprinkle with paprika. Chill and serve.
  3. You can also add finely chopped onions, chives, or anything you like. Make it your own. Your family will love these.
Recipe by The Ribbon in My Journal - Phyllis Hoffman DePiano at