JEANNE'S DEVILED EGGS
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
Categories Other Appetizers
Time 30m
Number Of Ingredients 11
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.
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