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My mom's deviled egg recipe

My Mom’s Deviled Eggs

My mom's deviled egg recipe, its a classic version that uses hot dog relish for tons of flavor. The recipe also includes ideas on how many eggs per person, what to do with leftovers and ways to make the eggs peel better.

Course Appetizer, Holiday, Snack
Cuisine American, Eggs
Keyword appetizer, deviled egg, egg, eggs
Cook Time 45 minutes
Servings 8


  • 1 dozen eggs
  • 2-4 Tbsp mayo or Miracle Whip
  • 3-6 Tbsp hot dog relish kind with the mustard in it
  • Salt and pepper


  1. Bring a large pot of water to a rapid boil. Carefully put in the cold eggs. Wait 30 seconds. Put on the lid and turn the heat down to slow simmer. Set timer for 11 minutes.

  2. When the time has passed put the hot eggs directly into a big bowl of ice water for 10-15 minutes. If time allows, I like to refrigerate the eggs overnight before peeling. Peel your eggs.

  3. Slice the eggs in half. Remove the yolks.

  4. Using a fork mash up the yolks and add about half the mayo and half the relish. Taste! Add more relish and mayo getting the flavor and texture that you like. Don’t forget to adjust the Salt and pepper to your preference.

  5. Using two small spoons put dollops of filling into each egg half.