Back to HostaLibrary

Back to Recipe Homepage

Print this Recipe
   Carol's version of these really works because the simple recipe balances both sweet and tart from the relish and the salt brings them out. The dry mustard adds a little heat without adding water to make them soupy. Try these and see what you think.

                   Carol's Deviled Eggs
                            Carol 
6 hardboiled eggs (see note)
1/4 cup mayonnaise
1/2 tsp ground mustard
1/4 tsp salt
2 Tbs Heinz Sweet Relish
1 - 2 Tbs liquid from relish
paprika

Instructions

Mash egg yolks with fork to fine consistency then add mayo and ground mustard and salt.

Combine that and you should have a fairly dry and stiff mixture. Then add the relish, mix again, and lastly add the liquid from the relish jar to get a consistency that will still be firm enough to fill or pipe the filling into to white shells. (I've made the mistake of adding the relish and liquid too soon and ended up with filling that ran off the shell.)

Fill the whites and dust with paprika.

Note: Best way to get easy-to-peel perfect hard boiled eggs from America's Test Kitchen ---
Set up a steamer basket and steam the eggs for 12 minutes. Drain them then return them to the dry pan and roll them around vigorously to get some cracking in each egg. Immediately plunge them into ice water for another 12 minutes. Bingo! Easy to peel eggs with no green ring on the yolks.

< Eggs steamed by above method