Deviled eggs can be made for any occasion at all they are never any left over no matter how many I make This recipe uses relish because Pete told me to try it now I’ll never make them without it The relish adds just the tiniest bit of crunch to the filling


  • 1 Dozen Hard Boiled Eggs (shells removed)
  • 4 TBSP of Spicy Mustard (I use Gulden’s spicy brown mustard)
  • 1/2 Cup of Hellman’s mayonnaise 
  • 3 TBSP of Dill Relish
  • 1 Clausen Dill Pickle Half (sliced into 1″ pieces for the top of your eggs)
  • Season Salt


  1. Cut your eggs in half lengthwise and remove the cooked yolks putting them into a bowl
  2. Set your cooked egg whites onto your deviled egg serving dish so they are ready to be filled
  3. With a fork, smash the cooked egg yolks well
  4. Add your mayonnaise, mustard and relish to the cooked yolks and mix very well
  5. Pipe your yolk back into the egg halves if you don’t have anything to pipe it in with, you can put your egg yolk mixture into a ziplock bag pushing it as far down to the corner as you can then cut a small hole in the corner of the bag until the mixture can easily be pushed out of the hole
  6. After you have gotten your yolk mixture back into your egg halves top with a little sprinkle of season salt and a piece of your dill pickle


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