Deviled Eggs

  • Servings: 8-10
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1 dozen large eggs
  • 3/4 stick butter, melted
  • 1 tsp salt
  • 1 tsp fresh ground pepper
  • 2 tbls sweet pickle relish, drained
  • 1 tbl finely grated fresh onion
  • 2 tbls sugar
  • 1/2 Tbsp real Mayo
  • 1 small squirt yellow mustard


Set eggs out of refrigerator for 45 minutes before cooking. Fill a 3 quart pot to about full with hot water. Bring water to a rolling boil. Gently and slowly add eggs to boiling water. Water will stop boiling while adding eggs. Once water returns to full boil, continue to boil for 12 minutes.

Once cooking time is finished, remove from heat and let stand 2 minutes. Run cold water into pot and pour hot water out while adding cold water. Pour all water out of pot and add enough cold water to cover the eggs and let stand about 5 minutes. Break eggs and peel being careful to not break whites.

Cut hard boiled eggs in half across long side of egg. Remove yokes and place them in medium mixing bowl. Using dinner fork, break up yokes and mash to a fine consistency. Add salt, pepper and onion to eggs and mix. Add butter to egg mixture and stir to mix well. Add pickle relish and sugar and stir well. Add mayo and mustard.

Using a dinner fork take some egg mixture and place in egg yoke so that hole for yoke is completely covered and heaping over, extending to end of the white. This way each bite gets some of the filling, not just the center.

The difference here is the butter and the sugar.

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