jeanne’s deviled eggs

★★★★★ 1
a recipe by
Jeanne Benavidez
Odessa, TX

My mother made the best deviled eggs in the world. Of course, she never had to write down a recipe and seldom had to measure ingredients. She could just tell by looking and tasting. This is the closest I could come to her recipe...very close, but still not mom's, lol. Hope you enjoy!!

Blue Ribbon Recipe

Deviled eggs are a Southern staple at parties and during the holidays. Creamy with bits of crunch throughout, this deviled eggs recipe is so good. The honey mustard gives a hint of sweetness while onion and celery add a wonderful depth of flavor. Be careful how much salt you add if you use the dill relish, though.

— The Test Kitchen @kitchencrew
★★★★★ 1
serves 6 - 8
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For jeanne’s deviled eggs

  • 6
    hard-boiled eggs
  • 2 Tbsp
    mayonnaise or salad dressing
  • 2 Tbsp
    honey mustard
  • 2 Tbsp
    dill relish
  • 1 Tbsp
    celery, finely diced
  • 1 Tbsp
    onion, finely diced
  • 1/2 tsp
    salt (or to taste)
  • 1/2 tsp
    black pepper (or to taste)
  • OPTIONAL GARNISHES:
  • paprika
  • finely chopped green onion (green part)

How To Make jeanne’s deviled eggs

  • Removing the yolks from hard boiled eggs.
    1
    Peel the eggs and pat dry with paper towel. Cut lengthwise in half. Carefully remove yolks and place in small bowl. Reserve egg whites.
  • Mixing the filling ingredients together in a bowl.
    2
    Add the mayonnaise and mustard to the yolks. Mash with a fork until creamy. Add relish, celery, onion, salt, and pepper. Mix to combine.
  • Filling added to the egg whites.
    3
    Carefully spoon yolk mixture into egg white halves. Sprinkle with paprika, cover and refrigerate at least 2 hours but no longer than 24 hours.
  • 4
    NOTE: You can substitute the honey mustard and dill relish with regular yellow mustard and sweet relish. It's good both ways.
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