THE RECIPE BOX: Hold the mustard in this deviled egg recipe

Deviled eggs

Deviled eggs

Most folks either love deviled eggs or hate them.My friend Kelly Richard makes deviled eggs like nobody's business and my husband Kevin probably could eat a whole dozen by himself. I will probably never make them at our house because he loves Kelly's so much.

I think some folks consider deviled eggs a summertime dish. But it can be an anytime dish, served at a holiday meal, as a side dish or an appetizer. Deviled eggs are a versatile addition to any meal.

Kelly doesn't use mustard in her recipe -- she swears by Mt. Olive's sweet relish. She said the dish just doesn't taste the same without it.

She encourages folks to add more mayonnaise and/or relish, depending on their taste.

Kelly’s deviled eggs

One dozen eggs

1/2 cup of mayonnaise

1/4 cup of Mt. Olive Sweet Relish

Salt and pepper to taste


Cover eggs completely in cold water in a pot.

Add 1/8 teaspoon of salt in water to prevent egg leaking out if shell cracks.

Bring to a boil.

Boil full boil for 10 minutes.

Drain, and cover in ice water.

Let the eggs sit for 10 to 15 minutes to loosen the shell.

Peel and cut in half length wise.

Remove yolk, and put yolk in a bowl.

Place white part of eggs on serving plate.

With the flat of a fork, completely mash yolks until no large chunks remain.

Add the mayonnaise and sweet relish.

Add salt and pepper to taste.

Mix the ingredients thoroughly — the mixture will be a little soupy.

Spoon yolk mixture into whites.

Lightly sprinkle paprika over eggs.

Tip: Kelly suggests eating the deviled eggs directly after preparing them, but the eggs can be chilled a bit in the refrigerator to firm up the mixture.