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A Cooking Adventure with Thom

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Deviled Eggs

Donna Hackett
Original Recipe Source Unknown
Servings: 50




My favorite deviled egg recipe.  Ideal for pot lucks.



25 hard boiled egg
1 cup mayonnaise-type salad dressing
3 tablespoons thousand island salad dressing
3 tablespoons pickle relish, sweet
1 teaspoon dry mustard

1 teaspoon Worcestershire sauce
teaspoon salt or to taste

teaspoon ground pepper
6 sweet gherkins, sliced

Cooking Method

Slice eggs in half lengthwise, and remove yolks.

  1. Or, halve the eggs crosswise, remove the yolks, and trim the ends of the whites to stand flat. 

  2. Sieve or mash the yolks. 

  3. Combine yolks, mayo dressing, thousand Island, sweet relish, dry mustard, and Worcestershire sauce-mix well.

  4. Season to taste with salt, white pepper, and Tabasco sauce. 

  5. Spoon into a pastry bag, fitted with a star tip. 

  6. Pipe into egg whites.

Garnish halves with gherkins slices if you like. 

  • Serve slightly chilled or at room temperature.

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