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Sinfully Good Deviled Eggs

June 12, 2012
Chickey Eggs

Cook outs, Easter dinner, Christmas dinner, Thanksgiving dinner, Church suppers – what do they all have in common? In the South the answer is deviled eggs. Yes, thank the universe for deviled eggs.

Though, in generally accepted culinary terms “deviled” means to highly season, traditional Southern deviled eggs are mild and a bit sweet due to the relish.

All the Southern cooks I know can make them without a recipe, with their eyes closed, while talking on the phone and watching The Price is Right on the tube. If you ask them how to make them you’ll get a puzzled look.  Should you ask “Well, how much mayonnaise do you add?” you’re likely to get “enough” or “till it looks right” as a response. So here I am to demystify the general proportions.



  • 7 hardboiled eggs*See Pro Tip, peeled and rinsed

    Egg Whites

    Egg Whites

  • ¼ teaspoon salt
  • 1/4 cup real mayonnaise
  • 1 1/2 tablespoons sweet pickle relish
  • 1 1/2 teaspoons yellow mustard
  • Salt and white pepper to taste
  • Paprika, for garnishing if desired (adds zilch in the way of flavor but makes pretty photos)


Pro Tip: Use the oldest eggs in your fridge. Why? As eggs age gases build up inside causing the egg to release from the shell thus making the shell come off easier. If you use very fresh eggs you’re more likely to have an unpeelable mess on your hands.

After your eggs have cooled, give them a good whack on the pointiest end and lightly roll on a hard surface with your palm. This gives you the least chance to tear the white. Rinse the eggs to release

Yolks with Salt

Yolks with Salt

any remaining bits of shell.

Cut your eggs in half lengthwise. Carefully pop out the yolks into a medium bowl, large enough to maneuver a fork in for mashing.

Pour your salt over the yolks and mash with a fork. The salt helps to break up the yolks and gives you an even consistency. Mix in your mayo, sweet pickle relish and mustard. Taste your filling and add salt and pepper to taste.



Pro Tip: place all your ingredients, save relish, in a food processor and pulse until smooth. Stir in relish and add your salt/pepper to taste.

Put your filling in a zip top bag. Refrigerate for 1 hr. Cut the corner off the bag and pipe your filling into your egg whites. Make sure they are stable, they are slippery little devils! If you don’t have an egg plate, cut a small slice off the bottom of each white before filling to help stabilize them on a flat plate or serving dish.

Now try not to nom them all before the company comes! (Bonus 1:they are even better the next day!) This is a great spring board for so many things too. Add capers,

Pipe in Filling

Pipe in Filling

bacon, cheese, tabasco, the sky is the limit. Make up your own special variety, but be sure to share the results with me!

Bonus 2: If you were to say, use the same proportions and chop the whole egg you have a great egg salad fit for adorable little tea sandwiches. Add a bit of watercress if you want to get fancy!

Bonus 3: If you want to keep more for yourself, make them like this

No one will eat them because they are so cute!

Chickey Eggs

Chickey Eggs

(Cut 2/3 up from the fat end widthwise, peppercorns for eyes, carrot for mouth)


4 Comments leave one →
  1. June 14, 2012 4:18 PM

    I love the chicks! I’ll have to try those some time. Devilled eggs are one of my favourite things to do with hard-boiled eggs.I never tried them with relish though. I like to put finely chopped chives in the mix and sprinkle with paprika for serving to add a bit of colour.

  2. June 16, 2012 10:31 AM

    i love that they taste good and look good!

  3. July 13, 2012 8:26 AM

    Love deviled eggs, too. Yum. Thanks for the visit to the Nutrition Doctor is In the Kitchen! Cheers, PK.

  4. January 9, 2013 8:54 PM

    I love your little chick creations! I am going to make these for Easter. I make little penguins out of cream cheese-stuffed black olives, with carrot nose and feet. Cut out a triangle from the olive to show the white filling (shirt), cut a wedge from a thin carrot slice (for the nose), and then use the remaining carrot slice for feet. Hold it all together with a party toothpick (with with flag on top). These chicks would be adorable together with the penguins, and the kids will love them!

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