On Line Cookbook
Deviled Eggs
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Sharon Castleberry Roberts


  • 1 dozen large eggs
  • 1/2 tsp (2 ml). mustard
  • 1/2 cup (125 ml) mayonnaise
  • 1/4 cup (60 ml) Catalina dressing
  • 1/4 tsp (1 ml). salt
  • 1/2 tsp (2 ml). paprika
  • 1/2 cup (125 ml) finely chopped candid dill pickles
  • Boil eggs in salted water on medium heat for about 10 minutes (until hard boiled).
  • Peel eggshell from eggs and rinse with water.
  • Slice eggs in half horizontally.
  • Sepatate egg yolks into medium sized bowl.
  • Place egg whites on serving tray.
  • With a fork, mash egg yolks until broken into small pieces.
  • Add the next 5 ingredients and mix until mixture is smooth.
  • Add pickles and mix well.
  • Spoon filling into egg whites.
  • Sprinkle tops with paprika.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2019 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.