Papaw's Devilled Eggs

Myra Wynne


No matter the holiday meal, it's never complete without Papaw's devilled eggs!


★★★★★ 2 votes

depends on how many eggs you use!
20 Min
20 Min
Stove Top


  • 12
  • ·
    cold water, enough to cover eggs
  • 2 Tbsp
  • 1 tsp
    yellow mustard
  • 1 Tbsp
    sweet pickle relish
  • dash(es)
  • dash(es)
  • 6
    green olives

How to Make Papaw's Devilled Eggs


  1. Put eggs into large pan; cover with cold water. Add 1 tsp salt. Bring to a full boil, then cover and turn off heat. Let sit for 15 minutes.
  2. Drain off hot water (after 15 minutes!) and put eggs into cold water. Let sit for 5 minutes.
  3. Peel the eggs and cut in half, lengthwise.
  4. Remove yolks from sliced eggs and place into small bowl. Set eggs whites aside.
  5. Mash egg yolks with mayonnaise, mustard, sweet pickle relish and salt and pepper. You may need more mayonnaise - depends on how many eggs you use and how creamy you like the filling.
  6. Spoon (or use icing decorator bag) or pipe filling into each hollow of egg white. Top with half of green olive.
  7. Keep covered and chilled until ready to eat.

Printable Recipe Card

About Papaw's Devilled Eggs

Course/Dish: Other Appetizers
Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Gluten-Free Wheat Free
Other Tag: Quick & Easy
Hashtags: #eggs #mayonnaise

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