Deviled Eggs

Deviled Eggs


  • 1 dozen eggs, hard cooked
  • real mayonnaise
  • 1 teaspoon garlic salt or to taste
  • 1 tablespoon all-purpose seasoning
  • green olives for garnish
  • 1 dash paprika, on each egg
  • 1 tablespoon dill relish, optional


To cook eggs, bring water to boil, cover pot and turn heat on low for 20 minutes (simmer very low with the lid on the pot). Immerse in cool water and peel. Cut each egg in half and put yolks in small bowl. Arrange whites on serving plate. Add real mayonnaise to yolks and mash with a fork until desired consistency. Add garlic salt and Salad Supreme and mix well. Fill egg whites and top each with half of an olive. You may sprinkle additional Salad Supreme on each also to make attractive for serving. Men especially love these eggs because they are not the traditional "sweet" version.

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