JEANNE'S DEVILED EGGS

Jeanne's Deviled Eggs image

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

Time 30m

Number Of Ingredients 11

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Ingredients

6 hard-boiled eggs
2 Tbsp mayonnaise or salad dressing
2 Tbsp honey mustard
2 Tbsp dill relish
1 Tbsp celery, finely diced
1 Tbsp onion, finely diced
1/2 tsp salt (or to taste)
1/2 tsp black pepper (or to taste)
OPTIONAL GARNISHES:
paprika
finely chopped green onion (green part)

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.

*** Explore more Jeanne's Deviled Eggs Recipes »

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ABNA14 TINGNO

tingnoa59@hotmail.com

These deviled eggs are the perfect appetizer for any party. They're easy to make and always a hit!

ATIEK bd

atiek.b@aol.com

I love that this recipe uses mayonnaise and mustard. It gives the eggs a classic deviled egg flavor.

Great Prince

prince.g90@gmail.com

These eggs were a bit bland for my taste.

Tammy Clouse

ct@yahoo.com

I've tried many deviled egg recipes, but this one is my favorite. The eggs are always creamy and flavorful.

Jim Karas

j14@gmail.com

These deviled eggs were so easy to make and they turned out perfect! I will definitely be making them again.

TERBELA GROUP

g.t@gmail.com

Meh. I've had better.

RAJA AHSAN ALI

ali-r35@hotmail.fr

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

aafghanjan@gmail.com

These deviled eggs are always a crowd-pleaser. I love that they can be made ahead of time.

Nolan

nolan0@gmail.com

I made these for a potluck and they were gone in minutes! Everyone raved about how good they were.

R0CK3T F0X

r0ck3t50@yahoo.com

Not a fan. The filling was too runny and the eggs were overcooked.

Bantubonke Mhlambo

m.b@gmail.com

These eggs were delicious! I used a combination of yellow and white mustard and added a bit of chopped celery for crunch.

Muriel Tshisimba

tshisimbam@hotmail.com

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.