Rhonda’s Deviled Eggs

English PDF: 
Serving Size: 
1 egg
Cost Per Serving: 
  • 12 hard cooked eggs
  • 1/3 cup sweet onion (finely chopped)
  • 1/3 cup sweet pickle relish
  • 1/3 cup light mayonnaise or salad dressing
  • 2 teaspoons prepared mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper


  1. Cut eggs in half lengthwise. Separate yolks and place them in a bowl. Reserve whites.
  2. Mash the egg yolks, onion, pickle relish, mayonnaise, mustard, salt and pepper together with a fork.
  3. Fill the whites with the yolk mixture using a spoon. Refrigerate until serving.
  • Learn how to prepare hard cooked eggs.
  • If you have to transport the eggs, combine egg yolk filling ingredients in a one-quart plastic food storage bag. Press out air and seal bag. Roll bag with hand until mixture is well blended.
  • Carry whites and egg yolk mixture separately in a cooler packed with ice to your destination. When ready to serve, push egg yolk filling toward bottom corner of bag, snip off about 1/2 inch of corner, and squeeze yolk mixture from bag to fill egg white halves.
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