Deviled Eggs

A Holiday Delight

Take this crowd-pleasing classic one step further with the sweet and salty flavor of pickled relish. Dip the eggs in beet juice for a unique, elegant twist.

  • Prep Time:
    15 min
  • Cook Time:
    0 min
  • Ready In:
    15 min
  • Serves:
    24

Ingredients:

  1. 12 hard boiled large eggs, peeled
  2. 1/2 c. mayonnaise
  3. 1/2 tsp. dry mustard
  4. 1/2 tsp. celery salt
  5. 1/4 tsp. black ground pepper
  6. 1 tsp. lemon juice
  7. 2 Tbsp. sweet pickle relish

Directions:

Cut each peeled hard boiled egg in half lengthwise. Carefully remove egg yolks.

Place egg yolks in food processor bowl with S Blade; pulse until coarsely chopped. Add remaining ingredients; blend until smooth.

Fill egg whites with yolk mixture.

TIP: How to Easily Fill Egg White Halves
Spoon egg yolk mixture into small, resealable plastic bag. Cut small corner from bottom of bag to pipe filling into egg white halves, or use a pastry bag with a decorative star tip.

TIP: How to Color Eggs Purple
Before cutting in half, lay 6 peeled eggs in a medium bowl. Pour 2 cups of beet juice over eggs to cover and let sit 15-20 min, turning eggs every 5 minutes to color eggs evenly. Remove from beet juice; let dry. Repeat with remaining 6 eggs.

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