Granny Elda's Deviled Eggs

Submitted by The Big Cheese

"I have tried several of the highly rated recipes here at Recipezaar but so far nothing has beaten the taste and texture of my late grandmother's recipe for deviled eggs. I hope you'll try these and see if you don't love them as much as I do. *Be sure to boil your eggs for a full 15 minutes in rapidly boiling water (no salt added) and the shells will slide right off after they cool."

 

• Ready In: 30mins
• Ingredients: 7
• Yields: 24 halves

ingredients

• 1 dozen egg
• 4 tablespoons mayonnaise
• 1 teaspoon salt
• 1⁄2 teaspoon pepper
• 2 tablespoons sweet pickle relish
• 2 teaspoons minced onions
• paprika, if desired (to garnish)

directions

1. Hard boil the eggs for 15 minutes in boiling water. Remove water and allow eggs to cool completely before peeling shells. Slice lengthwise and remove yolks into a small bowl. Mash yolks with a fork.
2. Add remaining ingredients, blending well. Put mixture into a pastry bag with a large decorative tip and pipe into egg whites. Sprinkle with paprika if desired.
3. Refrigerate until ready to serve.

Reviews

[lazyme]

Yummy! We loved these especially with the relish and onions. Gave a nice little crunch to the filling. Thanks for sharing. Made for Zaar Chef Alphabet Soup Tag.

 

[RebeccaGeohagan]

I loved the new onion flavor to this recipe, but the salt was WAY to powerful. I added more mayo and relish to attempt a cover up. Perhaps, next time I try it I will only add a quarter or less to taste. Thank you for the ideas!

 

[Alice Robertson Cla]

These are great.

 

[ChefLee]

Yumm! I had never had pickle relish or onions in my deviled eggs and these are good!! I did just 1/4 tsp salt and pepper and 2 tsp pickle relish. I garnished with green onions instead of putting them in the mix. I love all the cherished Grandma recipes on Zaar!!!!! Thanks for posting!!!

 

[MissDorsie]

This is just like my Mom's deviled eggs, too. The only thing she did different was that she added a little sugar to it. I'm glad I found this recipe. Thanks.