Jeanne’s Deviled Eggs
By
Jeanne Benavidez
@jeanneben
15
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. 
Rating:
★★★★★ 1 vote5
Comments:
Serves:
6 - 8
Prep:
15 Min
Cook:
15 Min
Method:
Stove Top
Ingredients
-
6hard-boiled eggs
-
2 Tbspmayonnaise or salad dressing
-
2 Tbsphoney mustard
-
2 Tbspdill relish
-
1 Tbspcelery, finely diced
-
1 Tbsponion, finely diced
-
1/2 tspsalt (or to taste)
-
1/2 tspblack pepper (or to taste)
-
OPTIONAL GARNISHES:
-
·paprika
-
·finely chopped green onion (green part)
How to Make Jeanne’s Deviled Eggs
- Peel the eggs and pat dry with paper towel. Cut lengthwise in half. Carefully remove yolks and place in small bowl. Reserve egg whites.
- Add the mayonnaise and mustard to the yolks. Mash with a fork until creamy. Add relish, celery, onion, salt, and pepper. Mix to combine.
- Carefully spoon yolk mixture into egg white halves. Sprinkle with paprika, cover and refrigerate at least 2 hours but no longer than 24 hours.
- NOTE: You can substitute the honey mustard and dill relish with regular yellow mustard and sweet relish. It's good both ways.
About Jeanne’s Deviled Eggs
Main Ingredient: Eggs
Regional Style: Southern
Collections: Easter Festive Feasts
Other Tag: Quick & Easy
