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Deviled Eggs with Curled Parsley

Presented by:
Bonnie Plants
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Deviled eggs make a great party snack.

Recipe Prep Time
Prep Time
20 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
1 hr 40 min
Recipe Servings

12 large eggs
6 to 8 tablespoons mayonnaise
3 tablespoons sweet, spicy pickle relish (such as Wickles Relish)
2 teaspoons prepared mustard
1 teaspoon cider vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon hot sauce
Curled parsley sprigs
Curled parsley leaves

Place eggs in a single layer in a large pan; add cold water to a depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand for 15 minutes. Drain and fill pan with cold water. Tap each egg firmly on sink or counter until cracks form over the shell, and peel under cold running water.

Slice eggs in half lengthwise; remove yolks, and place in a small bowl. Set whites aside. Finely mash yolks with fork. Add mayonnaise, pickle relish, mustard, vinegar, salt, pepper, and hot sauce; stir well.

Spoon yolk mixture evenly into egg whites halves. Place on plate lined with parsley sprigs. Cover and chill at least 1 hour or until ready to serve. Sprinkle with paprika and garnish with parsley leaves before serving.


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