Who doesn't love a good old fashioned deviled egg?? The recipe I use is what my mom used when I was growing up...probably what her mom had used when she was growing up. My grandma's name was Cammie...not her real name, that was Mary. But my brothers and I called her Cammie. When my oldest brother was little he couldn't say grandma, instead he said, "Cammie," and it stuck. We are her only grandchildren who called her that (and our children, her great grandchildren, did too), made me feel kinda special! So here are my family's old fashioned deviled eggs, I love 'em.
6 hard boiled eggs, peeled and sliced in two (from end to end), with the yoke removed to a small bowl.
1/3 to 1/2 cup Mayo or Miracle Whip, makes no difference to me, I like to use a light variety (may need a little more or a little less, I really never measure this)
1 tablespoon Yellow Mustard
1 tablespoon sweet pickle relish
To make the egg filling:
In small bowl add all ingredients except egg whites.
Mix well with a fork or even a small hand mixer to remove most of the lumps...it doesn't have to be lump-free, just no huge lumps or really lumpy filling.
To fill the eggs:
The eggs in the picture were filled with a pastry bag with a fluted attachment. I like them this way, but remember I live with much testosterone and once in a while I like things pretty. Really though, I usually only do this if I am serving them to folks other than my family.
You can simply fill the eggs with a couple spoons, like making drop cookies, or fill a zip lock bag with the filling and snip a corner off and squeeze the filling into the eggs. It doesn't matter how you fill them, they will still taste great!
