Deviled eggs are great but turn them into a salad and you have a fantastic potluck side dish
3/4 cup mayonnaise
1/3 cup dill pickle relish
1 teaspoon spicy prepared mustard
1/4 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper, optional
10 hard boiled eggs, peeled and coarsely chopped
Combine the mayonnaise, pickle relish, mustard, salt, pepper, and cayenne in a bowl. Mix well. Stir in the chopped eggs and coat well in the mayonnaise mixture.
Cover the bowl and chill in the refrigerator for 2 hours (or up to 8 hours) before serving.
Serve as a sandwich spread, on a bed of lettuce, or as a dip with crackers.
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reviews & comments
Waaay too sour from the dill pickle relish! We prefer a little sweet pickle relish and (usually) no mustard. If I use mustard, it's only a tiny squirt of basic yellow mustard. I also always add some finely diced celery, minced mild onion, and salt & pepper. I just 'eyeball' the amount of ingredients to our liking.
I love it
February 10, 2013
Great recipe! So simple, I whipped it together right before my guest arrived, while the eggs were boiling, I prepared the rest of the ingredients. Since i didnt have pickle relish, I just used 1/2 cup of jar pickles and chopped them up real fine and added a pinch of sugar and paprika. It was great, I topped it with paprika and chives and it looked so yummy and my guest/family enjoyed it!
June 8, 2012
Loved it.