Recipe courtesy of Polly Judd

Polly's Deviled Eggs

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  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Inactive: 15 min
  • Cook: 10 min
  • Yield: 24 eggs
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1 dozen eggs

2/3 cup mayonnaise-style salad dressing or mayonnaise

1/2 cup sweet pickle relish, squeezed of excess liquid

2 tablespoons prepared yellow mustard

2 teaspoons Worcestershire sauce

1/2 teaspoon salt

1/4 to 1/2 teaspoon white pepper

6 drops hot pepper sauce

Paprika, for garnish


  1. Place eggs in large saucepan. Cover with cold water. Bring slowly to just under a boil. Then gently cook for 10 minutes. Carefully pour off the hot water and cover the eggs with ice water. Let stand for 15 minutes. Gently crack the eggs and peel under cold running water, starting from the large end. Cut the eggs in half lengthwise with a long thin knife. Remove the yolks and place in a medium bowl. Set the whites aside. Mash the yolks with a fork. Mix in the remaining ingredients, except paprika. If the filling is too thick, add a little more pickle juice or salad dressing. Spoon the filling into the hollowed-out whites. Sprinkle with paprika.