I’ve had deviled eggs from all sorts of places, but nothing has compared to this recipe that my mom whips up. I love them so much that anytime I have a planned visit home, she has a batch on standby waiting for me. This recipe creates deviled eggs that are sweeter than most but that’s what I love. They’re always a hit!
Ingredients.
- ½ cup Marzetti Original Slaw Dressing
- 12 eggs, hard-boiled and shelled
- ½ cup sweet pickle relish (does not have to be exactly ½ cup; do not drain)
- Paprika
Instructions.
- Boil eggs
- Drain water and let eggs cool (can remove them to another container)
- Peel the eggs and slice in half.
- Remove yolks and put in mixing bowl; set whites aside. Mix yolks well.
- Slowly add the Marzetti dressing to yolks. Mix until smooth. Because you don’t want the mixture to get too runny, you will likely use a little less than the half cup.
- Add the pickle relish and pickle relish juice in bit by bit until proper consistency (not runny, but not too thick).
- Fill egg white shells with yolk mixture.
- Sprinkle paprika on top if desired.
Make. Bake. Create. 