Deviled Eggs were always part of the Voelker family get-togethers. They were a holiday staple at our 4th of July picnics and could easily make their way onto our winter holiday buffets.
My mother was always challenged with making enough eggs and decorating the platter before the picnic. Everyone in the family wanted a sample beforehand, and sometimes my father and brother wanted seconds.
It wasn’t until I had a family of my own and I was in charge of making them, that I truly understood her plight. They just don’t last very long once you fill them and put them on the plate!
If you don’t believe me, I dare you to try it!
The secret ingredient in this recipe is the sweet pickle relish. It gives a surprisingly sweet and crunchy twist to this party favorite.
- Serving size: 4 oz
- Calories: 100
- Fat: 0
- Saturated fat: 0
- Unsaturated fat: 0
- Trans fat: 0
- Carbohydrates: 0
- Sugar: 10
- Sodium: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 0
- 12 eggs, hard cooked
- 3 tablespoons Hellmann's Mayonnaise
- 2 tablespoons lemon juice
- 2 teaspoons yellow mustard
- 2 teaspoons Worcestershire sauce
- 2 tablespoons sweet pickle relish
- ¼ teaspoon pepper
- Cut the boiled eggs in half lengthwise and remove the yolks.
- In a small bowl, mash the egg yolks until well blended and combine with the remaining ingredients.
- Spoon the egg yolk mixture into a Ziplock bag. Snip off the corner of the bag with scissors, and pipe about 2 teaspoons of the yolk mixture back into the sliced eggs.
- Garnish with parsley leaves, olives and/or Salad Supreme Seasoning for color.