Yo' Mama's Deviled Eggs

Published 05/21 2014 01:15PM

Updated 05/21 2014 01:17PM


6 hard-cooked eggs, peeled, cut in half, yolks mashed in a bowl

¼ cup plus 1 tsp. mayonnaise

2 and 1/2 tsp. Dijon mustard (or use plain yellow mustard for milder flavor)

¼ tsp. garlic powder

1 TBS. sweet pickle relish, drained (blot up excess liquid)

Salt/pepper to taste

Paprika for sprinkling on top. 


Combine the thoroughly mashed yolks with the mayo, blend mustard, garlic powder, relish.  Taste, then add salt/pepper to your liking.  Fill the egg whites evenly with the mixture.   Many people sprinkle paprika on the finished halves, but why not a crisp-cooked bacon curl, or a slice of pimento-stuffed green olive?  (Superb tip for hauling deviled eggs by the dozen or the hundreds to a large event:  Mix the yolks as usual, put into a heavy ziplock bag, put the bag into the ice chest.  You may want to rinse the whites to remove any yolk residue, than put the whites in a Tupperware container – or in ziplock bags - in cold water.  Put that in the ice chest also.  When you arrive, drain the whites on paper towels, set them on your serving tray, snip a small corner out of the yolk bag and squeeze the yolks into the whites as if the bag were a pastry tube.)

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