Still Have Easter Eggs? Devil ‘Em! At first I thought that everyone’s probably got a favorite way to make these. Then I thought of how I’ve suffered through enough bland, sweet, BORING versions and I realized that a good number of people don’t know what they’re doing! Or, it could just be my aversion to sweet relish? At any rate, these have just a bit of zip. Like most things, I don’t have any idea what the actual measurements are. I just start with a bit and adjust it until it tastes right.
I skipped right over the “how to boil an egg” part. I trust you can boil and peel an egg. Put simply? Start with old eggs because they’re easier to peel. To boil, cover eggs with cold water, bring them to a boil. Cover, turn off the heat and let them sit for 10 to 12 minutes. Rinse in cold water.
- Hard Boiled Eggs – we started with 3 dozen because the kids eat them like candy.
- Mayo
- Yellow Mustard
- Dill Relish
- Salt/Pepper
Slice the eggs in half.
Pop the yolks out into a bowl and arrange the whites on a platter.
Mash the yolks with a pastry blender until they’re crumbly. 
Add a blob of mayo.
Dump in some relish, along with a little pickle juice.
Squirt in some mustard.
Here’s what I started with.
Stir it together, season with salt and pepper and adjust the other stuff to your liking. I added a bit more relish and mustard.
Spoon the yolk mixture into the whites. I’ve never bothered to pipe it in fancy swirls but feel free if you’re so inclined. I also skip the paprika but sometimes I do sprinkle them with a little black pepper.
Try not to eat too many at once!
{ 2 comments… read them below or add one }
I would skip the pretty piping, too, especially if I wanted to hurry and eat these eggs up! They look fabulous.
I use a zipper bag with the corner snipped off. It’s not pretty, but it sure is fast and neat. I’m not a fan of sweet relish either, my twist is to finely mince pickled pepperoncini and use that with some of the juice instead of relish. I top them with a sprinkle of Old Bay seasoning instead of paprika.