Jeanne’s Deviled Eggs

4
Jeanne Benavidez

By
@jeanneben

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


Rating:

★★★★★ 1 vote

Comments:
Serves:
6 - 8
Prep:
15 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

  • 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

Step-by-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.
  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.
  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.

Printable Recipe Card

About Jeanne’s Deviled Eggs

Main Ingredient: Eggs
Regional Style: Southern
Collections: Easter Festive Feasts
Other Tag: Quick & Easy



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