Sure, kids want to hunt for eggs at Easter, but adults just want to eat them. Some families call them “dressed eggs” or “stuffed eggs,” but no matter what they are called, they disappear quickly. Cooks are pretty smug about their family recipes for this easy side dish, whether it’s for a large holiday meal, a social gathering or a picnic. Many a woman has the egg dish she inherited from her own mother or perhaps was lucky enough to have been the recipient of a family heirloom egg dish passed down though the generations.
- 9 large eggs
- Hellman’s mayonnaise
- 1 tsp. yellow mustard
- 1/4 cup pickle relish*
- Dash of salt and pepper
*If pickle relish is very runny, be sure to drain off some of the excess juice!
Hard boil eggs (cook covered in boiling water for 15 minutes) and peel. When cooled, slice in half and drop the yolks into a small bowl. Mash with a fork until the yolks become crumbled. Add salt and pepper, pickle relish and mustard. Mix well. Add mayo by the tablespoon full until the consistency is moistened and creamy.
Using a kitchen teaspoon, fill each egg half with yolk mixture. Sprinkle paprika on top. Cover with plastic and keep refrigerated until ready to serve.