Deviled Eggs

I love deviled eggs. I think they are the quintessential southern food. Trust me, you don’t have to take cooking classes or be a gourmet chef to do a fabulous job making devilled eggs for the Superbowl, Easter, 4th of July, Thanksgiving or simply for your next family get-together. For the best peeling results you need to use eggs that are a week or two old. It makes them easier to peel.


Here is how I made these delectable treats.

Deviled eggs


7 large eggs, hard boiled and peeled

1/4 cup mayonnaise

1 1/2 tablespoons sweet pickle relish

1 teaspoon Dijon mustard

Salt and pepper, for taste

Chopped chives for garnish


Halve 6 eggs lengthwise. Remove yolks and place in a small bowl.
Mash extra egg and all the yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.
Fill egg whites evenly with yolk mixture. Store covered in refrigerator.

Peace be with you,