My Granny’s deviled egg recipe is by far my favorite. I have yet to find deviled eggs that are better. She never wrote this down but I made them with her often.
A recent discovery… you can add horseradish to the yolk batter to make it spicy. If you do, add it at the beginning so it doesn’t become too watery.
Ingredients
- mayo (hellamans)
- about 1-2tsp of finely minced onions
- Almost watery
- French’s yellow mustard
- sweet pickle relish
- hard boiled eggs
- smoked paprika
How to Make
- shell all eggs
- cut in half long ways
- dump the yolks into a bowl
- mash with a fork in a finish powder. Depend on how lumpy you like
- add two big scoops of mayo
- just enough cover the yolks.
- These eggs are mustard based not mayo
- squirt the yellow mustard until in a zig zag until you covered it. You leave spaces
- add minced onions
- add two spoons of sweet relish
- mix it all up
- taste… I like a more mustard and relish taste than a mayo taste. It’s all up to you… add more of mayo, relish, mustard to you liking
- fill all of the white egg halves
- sprinkle paprika (secret ingredient )
