jeanne’s deviled eggs

Name: Jeanne’s Deviled Eggs
Prep time: 15 min
Cook time: 15 min
Yield: 6
Cuisine: Southern
Ingredients: 6 - hard-boiled eggs; 2 tablespoon(s) mayonnaise or salad dressing; 2 tablespoon(s) honey mustard; 2 tablespoon(s) dill relish; 1 tablespoon(s) celery, finely diced; 1 tablespoon(s) onion, finely diced; 1/2 teaspoon(s) salt (or to taste); 1/2 teaspoon(s) black pepper (or to taste); ## OPTIONAL GARNISHES:; - paprika; - finely chopped green onion (green part)

(1 RATING)

733 Pinches 4 Photos

Jeanne Benavidez

Odessa, TX

Updated on Feb 9, 2019

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!!

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Deviled Eggs with paprika sprinkled on top.

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

prep time 15 Min

cook time 15 Min

method Stove Top

yield 6 - 8

Ingredients

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

How To Make jeanne’s deviled eggs

Step 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.

Step 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.
Step 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.
Step 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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