Recipes/Soups & Salads/Deviled Eggs

From Original cookbook page 14

Deviled Eggs

A soups & salads favorite from the Martell family cookbook, shared by Jessie Isbell.

Prep Not listedCook Not listedTotal Not listedYield not listed
Method

Make something worth remembering.

Method

  1. Cut each egg in half lengthwise. Remove the yolks and put them in a bowl. Add the mayonnaise, mustard, relish to the yolks and mix well. Season with salt and pepper to taste. Fill the egg whites with the mixture and sprinkle with paprika if desired.
  2. Refrigerate until ready to serve.
Family note

What makes this ours

I make these for all of our family gatherings.

JIRecipe contributed byJessie Isbell