I remember as a child only trying my mother's deviled eggs once. The taste and texture of the sweet relish turned me away from this tasty treat until I was about 27, when my mother asked me to make deviled eggs for a family BBQ. I took her recipe and put my own spin on it, replacing the sweet relish with tangy dill pickle juice, exchanging spicy brown mustard for her yellow mustard, and replacing half the salt content with garlic salt. These smooth and creamy deviled eggs were an instant hit! I now get requests for all family functions, and my 9, 6, and 4-year-old boys fight over who gets to lick the bowl when I make them!!!
24 Hard-Boiled Eggs
1 cup Mayonnaise
2 Tbsp Spicy Brown Mustard
¼ teaspoon Celery Seed
⅛ teaspoon Salt
⅛ teaspoon Garlic Salt
⅛ teaspoon Ground Black Pepper
1 Tbsp Dill Pickle Juice (Straight from the Pickle Jar)
No nutrition information available
Hard boil 24 large eggs. Shell the eggs and then cut in half lengthwise. Place hard-boiled yolks in mixer or blender. Add mayonnaise, spicy brown mustard, celery seed, salt, garlic salt, ground black pepper, and dill pickle juice to mixer or blender. Mix or blend until smooth. Fill each hard-boiled egg half with this mixture (about 1½ teaspoon each). Sprinkle egg halves with paprika. Chill in refrigerator until ready to eat.
For a sweet relish flavor, replace dill pickle juice with bread and butter pickle juice.
For a spicier kick, replace the pickle juice with jalapeno pepper juice (again straight from the jar or can).