LeighLay's Deviled Eggs

Try not to eat them all before Serving

(Total votes: 3)


1 dozen hard-cooked eggs
3 Tablespoons mayonnaise
2 Tablespoons buttermilk
3 Tablespoons sweet pickle relish (A must for this recipe!)
1 finely chopped shallot or green onion
(Optional but is delish)
Salt & pepper, to taste


To MAKE THE FILLING, cut the hard boiled eggs in half lengthwise. Gently scoop out the yolks into a small mixing bowl. If a white cracks or breaks, no problem, just toss it into the bowl, too. Add the filling ingredients, then use a fork to mash it all up until smooth. Taste as you go to add more relish, salt & pepper, etc., if you need it, but do so in very small amounts so you don't over do it. (Helpful Note: The filling may be made ahead of time...just refrigerate until ready to fill).

FILL THE EGGS an hour or so before serving. Use two small spoons (one to scoop, one to scrape), or a pastry bag with a wide decorating tip to fill the eggs with the filling. Also, for this recipe DO NOT substitute mustard for mayonnaise, and DO NOT leave out the sweet pickle relish...it is essential to the fantastic taste and flavor of these eggs.

GARNISH with whatever you like. In this recipe, I put black olive slices on them, with some baby shrimp on a few of them. Be creative! It makes them so much more interesting when you garnish them. I've even put them into halved avocados, on a lettuce leaf, which impressed everyone ...even me!! Trust me...you take these to a pot luck, they will be gone before dinner is served.