From the family collection
Old-Fashioned Deviled Eggs
Deviled eggs the way they've always been made.
Download recipe PDFWhat you need
Yields 12 deviled eggs
- 6 large eggs, hard-boiled, cooled and peeled
- 3-4 Tbsp mayonnaise
- 3-4 Tbsp hot dog relish (yellow mustard + sweet pickle relish)
- Salt to taste
- Parsley, paprika, or sliced green olives for garnish
How to make it
- Halve the eggs and put the yolks in a bowl; mash with a fork until lump-free.
- Work in the mayonnaise and relish a little at a time until the filling stuffs nicely.
- Salt to taste and stuff the whites.
- Garnish; cover and refrigerate, or serve right away.
- Doubles or triples fine — but small batches turn out best.
