Willie’s Choice, Deviled Eggs


Makes 24 deviled eggs

12 large eggs

2 tablespoons sweet relish

11/2 teaspoons dill pickle relish

1 teaspoon yellow mustard

About 3/4 cup mayonnaise or salad dressing

Salt and black pepper

Paprika (optional)

1. Boil and peel eggs (see Tips). If the eggs aren’t cold, chill them.

2. Cut the eggs in half lengthwise. Gently scoop out the yolks with a spoon and put them in a bowl. Add the relishes, mustard, mayonnaise, and salt and pepper. Mash all the ingredients together, then taste. Add more mustard, salt, and pepper if you think it’s needed. More mayonnaise can be added if it seems dry.

3. Spoon back into the egg whites. Sprinkle with paprika, if desired.

Tips for Hard-Boiling & Peeling Eggs

Put the eggs in a saucepan that has a lid and cover with water. Set on the burner on high and bring the water to a boil. As soon as it reaches a rapid boil, remove the pot from the stove and cover it tightly. Set the timer for 17 minutes for large eggs or 20 minutes for extra-large eggs. When the timer goes off, drain the hot water.

My peeling technique is to drain the hot water, crack the eggshells all over, then cover them with cold water or run cold water over them. This makes getting the shells off easier.

A Note from Miss Kay

Why do we all love deviled eggs? Because they are so good! Deviled eggs are a “try a little this and a little that” kind of recipe, so experiment for yourself. You can’t go wrong. Whatever you do, I promise, they will disappear.