Maureen’s Deviled Eggs

As with most things that I have come up with, I don’t measure anything here. I just go by taste and tweek until I like the results. The day after I often will cut up whatever is left and make it into egg salad for sandwiches.


Hard boiled eggs


Sweet pickle relish

Dijon mustard

Paprika for garnish


1. Peel the eggs and cut in half the long way.

2. Remove the yolks into a bowl.

3.  Add a bit of mayonniase, dijon mustard and pickle relish and mix until smooth. Taste and adjust balance of seasonings if needed.  I start with a small amount of mayo so it doesn’t get too runny…you can always add more but you can’t take any away!

4. Either spoon the filling back into the eggs, or use a pastry bag and fancy tip.  Sprinkle with paprika to garnish.

5.  Chill until ready to serve.


IMG_3738-001 IMG_3712-001 IMG_3728-001 IMG_3729-001 IMG_3730-001 IMG_3731-001 IMG_3732-001 IMG_3733-001 IMG_3734-001 IMG_3735-001


One response to “Maureen’s Deviled Eggs

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s