Classic Deviled Eggs


Classic Deviled Eggs

Deviled eggs are a classic holiday party recipe. Turn your leftover Easter eggs into deviled eggs using this quick and easy recipe.


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  • 6 hard-boiled eggs
  • 1/8 teaspoon salt
  • 1 dash pepper
  • 1/4 cup Hellmann's mayonnaise
  • 1 teaspoon pickle relish (or more to taste)
  • Pickle juice from jar


  1. Halve the eggs and take out yolk. Mash yolk and add remaining ingredients.
  2. Just add enough pickle relish to taste, along with a little bit of juice from the jar, approximately 1/4 teaspoon.
  3. Fill the eggs.

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Same ingredients as of above, omit the relish and juice and add dill weed to taste.

For a little variety,omit the relish and juice and add a little curry powder or a tad of horse-radish ( I use horsy sause that I steal from Arby's). I top my eggs wiyh paprika or an olive slice. Capers also work well or a smidge of caviar if you want to impress your friends. The possibilities are nearly endless and everybody LOVES deviled eggs.

This is basically the recipe I have used for the last number of years EXCEPT for the Relish & Juice. I add some prepared mustard & Celery Salt. After I mix it I put it into a zipper sandwich bag, cut off the corner and squeeze the filling into the egg whites. I usually sprinkle a little Paprika on top of the filling for colour.


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