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Deviled Eggs

Deviled Eggs by Opal J. Sherwood


1 Tablespoon - mustard
1 Tablespoon - mayonnaise
1 or 2 tsp. salad pickles
Opt. Pickle juice
Dash of paprika


Boil eggs until hard done. Peel and cut in half long ways. Carefully, remove yolk and put in shallow bowl and add 1 tablespoon of mustard, l tablespoon of mayonnaise and salt & pepper to taste. Add 1 or 2 teaspoons of salad pickles. Add a little pickle juice if needed to thicken. Then stuff in halves. This recipe is for 6 eggs. Cover with paprika for looks.

Serving Size:

8 servings

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