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Patti Labelle Deviled Eggs
A unique twist on classic deviled eggs, with a flavorful filling made with mayonnaise, mustard, and sweet pickle relish.
Equipment
- Pot
- Mixing bowl
- fork
- spoon
- or piping bag
Ingredients
- 6 hard-boiled eggs, peeled and halved
- 2 tbsp mayonnaise
- 1 tbsp mustard
- 1 tbsp sweet pickle relish
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Cut the hard-boiled eggs in half lengthwise and carefully remove the yolks.
- In a small bowl, mash the yolks with a fork.
- Add the mayonnaise, mustard, sweet pickle relish, salt, and pepper to the bowl and mix until everything is well combined and smooth.
- Using a spoon or a piping bag, fill the egg white halves with the yolk mixture.
- Sprinkle paprika on top of the filled egg halves for garnish.
- Serve the deviled eggs immediately or store them in the refrigerator until ready to serve.
Video
Notes
Recipe Notes:
- Handle the eggs carefully to avoid breaking the egg whites.
- Store the deviled eggs in the refrigerator to prevent spoilage.
- For an extra creamy filling, use a food processor or blender to mix the ingredients.
- Use a piping bag to fill the egg whites for an extra fancy presentation.
- Try different toppings like crumbled bacon or chopped herbs for added flavor.
- Be careful not to overfill the egg whites with the yolk mixture.
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