One of my favorite things about Easter is that it’s the only time of the year I usually get to enjoy deviled eggs. When I was little, my grandma would always be the one to bring the plate full of deviled eggs to the family dinner. I remember always loathing deviled eggs, except for my Grandma’s. I still dislike most people’s deviled eggs. I usually find other recipes too sugary or too tangy or to pickly. But my Grandma’s were always just right– creamy with just the right touch of sweet, salty richness. As my Grandma got older, she passed her original irresistible recipe down to my mom, who a few years ago passed it down to me. Now my mom and I take turns making the deviled eggs for Easter dinner, and it’s a recipe I still always look forward to eating.
Grandma’s Deviled Eggs
-6 eggs, hard boiled
-4 Tbsp. light mayo.
-1 tsp. yellow onion, minced
-1/4 tsp. prepared mustard
-1 tsp. sweet relish-1/8 tsp. salt
Cut hard boiled eggs in half longwise. Remove yolks and place in a small bowl. Mash yolks thoroughly. Add remaining ingredients, excluding the paprika, and continue to mash and stir until well-combined. Use a tablespoon to transfer yolk into the the twelve egg-white halves, dividing the yolk evenly between the eggs. Lightly sprinkle paprika on top of prepared eggs.
Note: You may wish to hard boil an extra egg and use the additional yolk to increase the amount of filling. Discard half of it’s white, and use the remaining half to sample your results.