Seriously DEEEEEEE-LISH Deviled Eggs



For me, everything is “to taste” with deviled eggs.  Taste as you go along to make the right mixture.  Below are the ingredients I use to put mine together.  The sweet relish is what holds special kick for my version.


  • 10 eggs
  • mayonnaise
  • sweet relish
  • dijon mustard
  • yellow mustard
  • salt
  • Freshly ground black pepper
  • Smoked Spanish paprika, for garnish


Place eggs in a single layer in a saucepan and cover with enough water that there’s 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.

Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, relish, yellow mustard, djon mustard, salt, and pepper, and mix well. Be sure to taste to see if you want to add a little more of one or the other ingredients.

Use a spatula and scoop yolk mixture into ziplock bag.  Zip it up and cut off a small portion of a corner (It’s a make-shift pastry bag ya’ll!).  Squeeze mixture evenly into egg whites.  Sprinkle with paprika and serve.


Portions of this recipe courtesy of:

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