Deviled Eggs

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I do what most people do after coloring eggs, make deviled eggs! It becomes a tradition and this year, I wanted to break up the tradition and switch up my recipe. I have never made deviled eggs with celery salt and sweet relish in them. I have never even tried them with relish before. So I made my usual recipe, which is the classic mayonnaise, pepper and yellow mustard. I added the relish and celery salt into the mixture until combined. When I snuck in a taste test, I immediately approved. The relish added an extra sweetness and texture to the mixture. I was happy with the results and will make my future deviled eggs with my new ingredient of sweet relish!

My ingredients: 1 dozen eggs, yellow mustard, celery salt, sweet relish, light mayonnaise, black pepper(not pictured) and Lawry’s seasoned salt

I peeled off all the shells from the hard boiled eggs. Who else thinks this is the most time consuming part besides me?

Cut each hard boiled egg into half, lengthwise 

Mash yolks with a fork into fine pieces
Add light mayonnaise, yellow mustard, sweet pickle relish, pepper and celery salt to the bowl

Mix until creamy

Spoon mixture into egg white halves

Sprinkle tops of filled deviled eggs with Lawry’s seasoned salt

Ingredients:

  • 12 large hard-boiled eggs
  • Lawry’s Seasoned Salt
  • 4 tablespoons Light Mayonnaise
  • 2 teaspoons prepared yellow mustard
  • 2 tablespoons sweet pickle relish
  • Black pepper
  • Celery salt 

Directions:

  • Peel shells off cooled hard-boiled eggs; slice into halves lengthwise.
  • Remove yolks from whites and place in a round bowl.
  • Mash yolks with a fork into fine pieces.
  • Add 2 heaping tablespoons light mayonnaise, yellow mustard, sweet pickle relish, pepper and celery salt to taste.
  • Stir mixture until creamy.
  • Spoon mixture into egg white halves.
  • Sprinkle tops of filled deviled eggs with Lawry’s seasoned salt.
  • Chill in refrigerator 1 to 2 hours or until cold before serving.

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