Deviled Eggs

Hard boil the eggs 1-2 days in advance to cut down on your preparation time.

  • 1 dozen eggs
  • 1/4 cup plus 2 Tablespoons light mayonnaise
  • 2 Tablespoons sweet relish or hot dog relish
  • 2 Tablespoons dill relish
  • 1 Tablespoon yellow mustard (French’s or other brand)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Paprika (optional)

Place all the eggs in one large pot.  Cover with water to 2 inches above tops of eggs.  One knuckle = 1 inch so place the tip of your finger on the top of the eggs and add enough water to reach the second knuckle on that finger for 2 inches.  You need 3-4 more inches of space between the water level and the top of the pot or your water will boil over.  If your pot isn’t big enough, remove half the eggs and boil them in two batches.

Hardboil the Eggs

Place pot of eggs and water on stovetop.  Turn heat to high.  Cook 20 minutes.  Turn off heat and remove from hot surface.  Allow water to cool.  When the water is cool enough for you to put your whole hand in it, you can remove the eggs and peel them.  If you are cooking the eggs ahead of time, cook them one night, allow to cool overnight, and drain the next morning.  Store the cooked eggs in the refrigerator until you are ready to peel them.

Peel the hard-boiled eggs.  Crack one against a sharp edge, like a knife edge or the edge of the counter.  Start peeling where the cracks begin.  Remove all the hard shell bits and add the egg shells to your compost pile.

When all the eggs are peeled, slice each egg in half lengthwise.  Remove the cooked yellow yolks and place them in a small bowl.  Arrange the cooked and empty egg whites out in a sheet cake pan or a plate with sides (they tend to slip around!).

Filling

Add the mayo, relishes, salt, pepper, and mustard to the cooked egg yolks in the small bowl and mash everything together to mix well.  Scoop one spoonful of the creamy filling out of the bowl and push it off the spoon and into the empty hole in one of the egg whites.  Repeat to fill all the egg whites.  Sprinkle paprika over the yellow centers and chill until you are ready to serve.  Keeps 2-3 days in the refrigerator.