Deviled Eggs with Relish
Prep time
Cook time
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An easy deviled eggs with relish recipe made with hard cooked eggs, sandwich spread, relish, mustard, and paprika.
Recipe type: Appetizer
Cuisine: American
Serves: 12
  • 12 extra large eggs
  • 4-6 Tablespoons Sandwich Spread (Kraft)
  • 2 Tablespoons sweet relish
  • 2 squirts of mustard
  • paprika (optional)
  1. Cook the eggs by one of two methods.
  2. If you have an egg cooker, that is bar far the easiest way to get consistent hard cooked eggs.
  3. 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.
  4. 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.
  5. 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.
  6. Scoop the spread by teaspoons and place into each of the egg whites and sprinkle each egg with a dash of paprika.
Recipe by Vintage Cooking at