Deviled Eggs

Recipe courtesy The Clean Plate Club

Show: FoodNation With Bobby FlayEpisode: Nashville, TN

Rated: 4 stars out of 5Rate itRead users' reviews (19)

RECIPE
COMMENTS & REVIEWS(19)

Prep Time:
15 min
Level:
Easy
Yield:
10 to 12 servings (24 halves)

Times:

Prep: 15 min
Inactive Prep: --
Cook: --
Total:: 15 min

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Ingredients

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

Directions

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.

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Comments & Reviews

recipe Deviled Eggs
april farmers branchtt, TX 09-18-2009
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Not my favorite
Rated: 2 stars out of 5

I think this may be one of those "regional" tastes; different parts of the country do recipes a little differently; depends... on what you are used to. (1) That being said, this recipe had way too much mustard for us. (2) Also, the filling was a little runnier than I am used to. The recipe does tell you to start with 1/3 cup mayo then add more if needed. Ours was slightly too runny with just the 1/3 cup. (3) The filling is quite sweet. I was afraid of that and just used 3T relish and it was still sweet. Unfortunately, we each ate just one egg; the rest ended up in the garbage. Next time we want deviled eggs, I am calling my mom instead.Read more
recipe Deviled Eggs
Alex Greenbrier, TN 05-25-2009
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Excellent!
Rated: 5 stars out of 5

Just a hint, use Frank's Red Hot Sauce and increase the use of the pepper sauce by 50 % (i.e. if it is calling for 1/4... teaspoon, use 3/8 teaspoon). Makes a WORLD of difference in the taste without lighting your guests on fire from too much spice.Read more
recipe Deviled Eggs
Ann Farmington, MN 12-27-2007
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Great and easy recipe!
Rated: 4 stars out of 5

I made these as a last minute appetizer for Christmas Day... I loved that the ingredients were so simple and I already had... everything we needed in our cupboards. These were a hit... so easy to make! Thanks!Read more
recipe Deviled Eggs
christina denton, MD 09-03-2007
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too runny but could be good
Rated: 2 stars out of 5

Called for too much mayo I think. It was very, very runny. If you cut back on the mayo it would be really good i think.
recipe Deviled Eggs
Anonymous 08-12-2007
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first time
Rated: 4 stars out of 5

this was my first time ever making and eating deviled eggs... the recipe was really easy and tasty
recipe Deviled Eggs
Chad Fort Worth, TX 08-01-2007
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Tweak it to taste
Rated: 3 stars out of 5

Tweak it to taste - decent starting place. I like em less sweet and more spicy