Diane Martin and her mom, Mary B.
“I learned to how to make these deviled eggs when I was 12 years old,” account supervisor Diane Martin says, “I always made them every year for our family celebrations on Christmas Eve and Easter.”
Diane’s recipe comes from her mom, Mary B. George.
Mary B.’s Deviled Eggs
Makes 16 deviled eggs.
- 8 large eggs
- 2 tablespoons mayonnaise (I use Hellman’s)
- 1 tablespoon mustard (I use French’s yellow)
- salt and pepper to taste (I use 1/2 tsp salt and 1/4 tsp. pepper)
- 2 tablespoons sweet pickle relish (we’ve always used Mt. Olive brand)
- Paprika to taste (I use Hungarian sweet paprika)
Put water in pot and place eggs in single layer (just enough water to cover). Let come to boil and boil for 3 minutes. Take off burner and put lid on and let eggs sit in hot water for 15 minutes. Drain and immediately cover eggs with cold water. Peel eggs, cut in half, and put yellow yolks in small bowl. Add mayo, mustard, relish, salt, pepper, and mix well. With small spoon, fill eggs and shake paprika over all.
Note: *Use eggs that are at least one week old as fresh eggs are harder to peel.