&#x2744 Santa’s Favorite Lil’ Devils


  • 6 hard-cooked* eggs
  • 1 Tbs prepared yellow mustard
  • 3 Tbs reduced-fat mayonnaise
  • 2 Tbs sweet or dill pickle relish
  • Pimento strips, chopped bell pepper or pimento stuffed olives for garnish
Deviled Eggs

  1. Cut eggs in half lengthwise. Place yolks in 1-quart plastic bag. Place remaining ingredients in bag with yolks. Press out air. Seal bag.
  2. Knead bag until filling mixture is thoroughly mixed and blended. Push filling toward corner of bag. Snip about ½ inch off the corner of the bag.
  3. Squeeze the bag gently and fill reserved whites with the yolk filling. Use pimento strips, chopped bell pepper or pimento stuffed olives to garnish tops of deviled eggs for holiday parties.
  4. Refrigerate until ready to serve.

  • * Place eggs in single layer in sauce pan. Add water to cover eggs at least 1 inch. Cover. Bring to boiling. Turn off heat. Let eggs stand, covered 15 minutes for large eggs. Run cold water over eggs until completely cooled.
  • You may also sprinkle with paprika to garnish.
  • Another way to mix deviled egg mixture is to place ingredients in a small bowl and mash with a fine grate potato masher.
This recipe was provided by MyWebGrocer.

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