Southern Style Deviled Eggs
In the middle there are three dividers where Grandma would always load each section up with pickles and olives.
This platter would usually be sitting out before the rest of the food made its way to the table, which always caused grazing hands to snag one or two before the meal was served.
I am not sure how many dozens of eggs she prepared ahead of time but there never seemed to be a shortage of eggs.
She was always coming behind us to refill the platter.
- hard boiled eggs
- 1/2 c
- hellmans mayonnaise
- 2 tsp
- yellow mustard
- 2 Tbsp
- sweet pickle relish (drained)
- paprika for garnish
- olives for garnish
- sliced pickles for garnish
- peppers for garnish
Sprinkle each egg with paprika, garnish serving plate with remaining vegetables.
Cover with plastic wrap and refrigerate until ready to serve