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Hattie’s Deviled Eggs Recipe

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This recipe for Hattie’s Deviled Eggs, by , is from BOUNTIFUL GOODNESS From Our Kitchens to Yours, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Connie Ward

Category:
Category:

Ingredients:  
Ingredients:  
1 doz. large eggs
2 T. Hellman’s mayonnaise
1/8 c. finely chopped onion
2 to 3 T. sweet relish
1/2 tsp. yellow mustard
Paprika or chili powder for garnish

Directions:
Directions:
Boil eggs and before they cool, crack and run under cool water. Peel eggs, rinse and slice in half, lengthwise. Scoop out yolks and place in mixing bowl. Mash with fork or potato masher. Add all of the remaining ingredients and mix well. Fill egg white halves with deviled egg mixture and chill until ready to serve. Sprinkle top of each egg with paprika or chili powder if you like. Note: You can fill a plastic bag with mixture, seal the top, snip off one corner and squirt it into the egg halves - especially great if you’re making more than 1 dozen eggs.

 

 

 

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