Grandma Sue’s Deviled eggs

Grandma Sue's Deviled Eggs

  • Servings: 8-12
  • Difficulty: easy
  • Print

Place raw eggs in large pan or stock pot. Add water until 1″ above eggs. Simmer 20 minutes on medium. Drain. Run cold water over eggs.

Peel while still warm. Rinse eggs. Dry eggs.

Cut eggs in half, placing yolks in large bowl.


Mash egg yolks with a fork or blender.

Add minced sweet pickle or sweet pickle relish, about 1 Tblsp per 12 yolks.

Add mayonnaise to taste, about 1/4 cup per 12 yolks.

Add about 1/2 tsp. dry mustard per 12 yolks, if desired.

Sprinkle with salt and pepper to taste. Mix well.

Use a teaspoon to fill egg white halves.

Sprinkle lightly with paprika.

You know what comes next!


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