An easy deviled eggs with relish recipe made with hard cooked eggs, sandwich spread, relish, mustard, and paprika. Serve these deviled eggs as part of a breakfast or brunch menu, take them to a family gathering or a potluck dinner at work.
Deviled eggs are nutritious and are an easy way to get some extra protein in your diet. Try them for breakfast or brunch instead of cereal. They also make a quick and easy item to bring to a family picnic, pig-out day at work, or just to have around the house for snacking.
Aside from tasting great and being a good protein source, they also fit in well with low and moderate carbohydrate diets.
You can also find more appetizer recipes here.
Special thanks to a loyal reader for sharing this recipe. Beth writes “that at family get togethers everyone votes me to bring the deviled eggs because they are so good. This is kinda a secret that I have now exposed. Enjoy…”
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If you want to get hard cooked eggs that peel easily time after time, I recommend this egg cooker. You can set the timer from soft cooked to hard cooked and also make poached eggs. Now my eggs have a beautiful yellow cooked yolk without that gray ring around them. Also, the eggs peel easily without coming off the egg in small little chips.
This is the same model I use at home and I love it! Check it out.
Deviled Eggs With Relish
- 12 extra large eggs
- 4-6 Tablespoons Sandwich Spread (Kraft)
- 2 Tablespoons sweet relish
- 2 squirts of mustard
- paprika (optional)
- Cook the eggs by one of two methods.
- If you have an egg cooker, that is bar far the easiest way to get consistent hard cooked eggs.
- If not, begin by placing the cold eggs in the bottom of a large kettle and filling with cold water so that it covers the eggs by at least an inch. Bring to a boil on the stove. Just when the water begin to boil, remove the eggs from the heat and cover. Let stand about 10 minutes and then run cold water over them until the water in the kettle runs cold. Dry and refrigerate for 2-3 hours. Peel the shells from the eggs.
- Slice the eggs in half lengthwise and separate the whites from the yolks. Place the whites on a serving tray and place the yolks in a medium mixing bowl.
- Add the sandwich spread, relish, and mustard the bowl with the yolks and mix thoroughly. The density must be scoopable. If needed add more sandwich spread.
- Scoop the spread by teaspoons and place into each of the egg whites and sprinkle each egg with a dash of paprika.