Prep 20 mins
Cook 0 mins
I made these for Christmas and the entire tray was quickly demolished. People chose these over all the other fancy appetizers and I got complements all night. I also love to make these for Easter or any holiday really. They're great to take to parties and BBQ's too. I gave some substitution suggestions and differing quantity options depending on your personal taste and what you have on hand. There is wiggle room with this recipe but these are the basic ingredients & amounts.
- 12 medium eggs, hard boiled
- 1⁄2 cup mayonnaise
- 1 -2 tablespoon sweet pickle relish (depending how sweet you like it)
- 2 tablespoons pickle juice or 1 tablespoon vinegar
- 1 teaspoon dry mustard or 1 tablespoon prepared mustard
- 1 -2 tablespoon onions or 1 -2 tablespoon shallot, finely minced
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon hot sauce
- 1⁄2 teaspoon salt
- fresh pepper
- Slice eggs carefully and remove the yolks into a bowl by gently squeezing the egg. Mash the yolks thoroughly with a fork. Add remaining ingredients (minus paprika) and mix very well. Taste and adjust ingredients if needed. Put filling into and icing bag and pipe the filling into the center of the eggs. Garnish with a light sprinkling of paprika. * If you do not have an icing bag: take a ziplock bag and cut 3 small slits in one corner with a scissor. Add filling and pipe out of the corner of the bag.
These were very creamy and flavorful. I used the pickle juice and really enjoyed it. I do think the texture would have been better if I'd used dry mustard instead of prepared, because the filling was a little thin. We really liked the way it tasted. Thanks for posting!
I used vinegar instead of pickle juice but I think it would have been better to omit it. I liked the onion in it. It gave a nice taste and texture. Thanks Suzy :) Made for PAC spring 2010 http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0
I made these yesterday for Easter and they are truly the BEST deviled eggs EVER!!