You really should have deviled eggs on your Easter brunch menu!

With Easter coming this Sunday, you won’t want to exclude these from your Sunday Brunch. I am posting the traditional southern deviled egg recipe. This one happens to be from Paul Dean, but it’s the same one my mother used too. We had them not just at Easter, but for July 4th, Thanksgiving, Christmas and whatever other holiday or barbecue I may have neglected to include. We always had to double our recipe because everyone always wanted more and there was never a deviled egg left on the tray that I can remember. (Don’t forget the paprika garnish on the top.)



deviled eggs

7 large eggs, hard boiled and peeled
1/4 cup mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
Salt and pepper, for taste
Paprika, for garnishing
Sweet gherkin pickles sliced, for garnishing
Pimentos, for garnishing
Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.

Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.

Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles and pimentos. Store covered in refrigerator.


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