Jul 29

Deviled Eggs



Submitted by:  Veronica Gantley

Deviled eggs have proved to be a great side dish at any gathering.  Bring a plate next time and see how fast they disappear!

Tip:  For the best peeling results use eggs that are a week or two old.


Deviled Eggs



  • 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
  • Chopped chives for garnish



  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 egg whites evenly with yolk mixture. Store covered in refrigerator.



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