How to make Deviled Eggs with relish?

Question

How much stuff to you put in, what, and how?... i have mayo, relish, mustard, salt, peper and paprika... thanks for your help

Answer 1

12 eggs, hard boiled
2/3 cups mayonnaise
4 tablespoons mustard
4 tablespoons sweet pickle relish
Salt and pepper
1/4 teaspoon hot red pepper sauce
Paprika, for garnish

Peel and cut eggs in half, lengthwise. Remove the yolks into a bowl and mash them. Add 1/3 cup mayonnaise, mustard, sweet pickle relish, salt and pepper, to taste, and hot red pepper sauce. Mix all the ingredients together. The texture needs to be firm enough to either pipe back into egg halves with a pastry bag or you can use a spoon. You may need to add the additional 1/3 cup of mayonnaise. You can also add more mustard depending on your taste. After yolk mixture is added back to eggs, sprinkle tops with paprika.

Answer 2

Deviled Eggs Recipe
Show: FoodNation With Bobby Flay
Episode: Nashville, TN

12 eggs, hard boiled
2/3 cups mayonnaise
4 tablespoons mustard
4 tablespoons sweet pickle relish
Salt and pepper
1/4 teaspoon hot red pepper sauce
Paprika, for garnish

Peel and cut eggs in half, lengthwise. Remove the yolks into a bowl and mash them. Add 1/3 cup mayonnaise, mustard, sweet pickle relish, salt and pepper, to taste, and hot red pepper sauce. Mix all the ingredients together. The texture needs to be firm enough to either pipe back into egg halves with a pastry bag or you can use a spoon. You may need to add the additional 1/3 cup of mayonnaise. You can also add more mustard depending on your taste. After yolk mixture is added back to eggs, sprinkle tops with paprika.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Answer 3

Deviled Eggs
12 hard-cooked eggs
1/4 cup mayonnaise
2 to 3 Tablespoons sweet relish, drained
1 teaspoon prepared mustard
1 Tablespoon fresh dill, chopped
1/4 teaspoon hot pepper sauce
Paprika
Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Stir in the mayonnaise, relish, mustard, dill and hot pepper sauce. Pipe or stuff into egg whites. Sprinkle with paprika on top. Refrigerate until serving. Yield: 2 dozen.

Answer 4

You have all the right ingredients. There really isn't a specific amount of any one thing to put in, it's all "to taste". After boiling your eggs, let them cool a bit. Peel them under tepid water and the shells will come off easier. Slice in half and remove the yolks, putting the yolks in a bowl. Add mayo, salt, pepper and relish and mix well. Add mustard last, as you will only need a tiny amount and you can taste it to make sure you have enough. Fill the whites and top with paprika. Dill spice is another great addition.

Answer 5

After you have cooked the eggs and removed the yokes, put the yokes in a bowl. If you have 12 eggs, put about 2 tablespoons mayo and mix until smooth. Add more mayo, if needed. Then add about 2 tablespoons relish, 1/2 teaspoons mustard, 2 teaspoons ketchup, a pinch of salt and pepper. Mix thoroughly. Refill the whites with the mixture. Sprinkle with paprika for color.

Answer 6

You can kind of eyeball it. I never use exact measurements. Just put in a little squirt of mustard (depending on how "mustardy" you want them) then add mayo until it's creamy enough, and relish until its chunky enough.

Put the yolks back in the white, and sprinkle on the paprika.

Answer 7

And the yolk of the egg of course - but you have it!@~

Answer 8

you have all the right stuff just season your yokes to your taste. i also add celery seed to mine.