JEANNE'S DEVILED EGGS
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.
Provided by Jeanne Benavidez
Categories Other Appetizers
Time 30m
Number Of Ingredients 11
Steps:
- 1. Peel the eggs and pat dry with paper towel. Cut lengthwise in half. Carefully remove yolks and place in small bowl. Reserve egg whites.
- 2. Add the mayonnaise and mustard to the yolks. Mash with a fork until creamy. Add relish, celery, onion, salt, and pepper. Mix to combine.
- 3. Carefully spoon yolk mixture into egg white halves. Sprinkle with paprika, cover and refrigerate at least 2 hours but no longer than 24 hours.
- 4. NOTE: You can substitute the honey mustard and dill relish with regular yellow mustard and sweet relish. It's good both ways.
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ABNA14 TINGNO
[email protected]These deviled eggs are the perfect appetizer for any party. They're easy to make and always a hit!
ATIEK bd
[email protected]I love that this recipe uses mayonnaise and mustard. It gives the eggs a classic deviled egg flavor.
Great Prince
[email protected]These eggs were a bit bland for my taste.
Tammy Clouse
[email protected]I've tried many deviled egg recipes, but this one is my favorite. The eggs are always creamy and flavorful.
Jim Karas
[email protected]These deviled eggs were so easy to make and they turned out perfect! I will definitely be making them again.
TERBELA GROUP
[email protected]Meh. I've had better.
RAJA AHSAN ALI
[email protected]I'm not a huge fan of deviled eggs, but I tried this recipe and was pleasantly surprised. The filling was light and fluffy and the eggs were cooked perfectly.
Afghanjan Afghan
[email protected]These deviled eggs are always a crowd-pleaser. I love that they can be made ahead of time.
Nolan
[email protected]I made these for a potluck and they were gone in minutes! Everyone raved about how good they were.
R0CK3T F0X
[email protected]Not a fan. The filling was too runny and the eggs were overcooked.
Bantubonke Mhlambo
[email protected]These eggs were delicious! I used a combination of yellow and white mustard and added a bit of chopped celery for crunch.
Muriel Tshisimba
[email protected]I've been making deviled eggs for years, but this recipe is by far the best. The eggs are always perfectly cooked and the filling is creamy and flavorful.
Marky Healy
[email protected]These deviled eggs were a hit at my party! They were so easy to make and everyone loved them.