Rhonda’s Deviled Eggs

  • 12 hard cooked eggs
  • 1/3 cup finely chopped sweet onion
  • 1/3 cup sweet pickle relish
  • 1/3 cup Miracle Whip type light salad dressing
  • 2 teaspoons prepared mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper


  1. Cut eggs in half lengthwise.
  2. Remove yolks and reserve whites.
  3. Mash the egg yolks, onion, pickle relish, salad dressing, mustard, salt and pepper together with a fork.
  4. Using a spoon, fill the whites with the yolk mixture and 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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