Pot Luck Deviled Eggs



3-dozen eggs

½ red onion, minced

1 tbsp. pickle relish

¼ green bell pepper, minced

¼ red bell pepper, minced

1 stalk of celery, trimmed, minced

3 oz mayo

3 oz sour cream



Garlic powder

Cayenne powder

Lemon juice – one lemon, or two squeezes of the bottle of lemon juice



After hard-boiling your eggs and allowing them to cool, it’s time to peel.

Slice your eggs lengthwise and carefully scoop out the yolks into a mixing bowl. After all of your eggs are separated, mash your yolks with a fork, breaking them all up into one mass. Add your mayonnaise and sour cream. Mix this in completely by hand and then add your minced veggies and pickle relish.

Transferred the mixture into the stand-up mixer, but a hand mixer would do the trick too. With the mixer moving on slow, then gradually picking up the pace to super fast, essentially whipping the egg mixture, add in a few squeezes of lemon juice, the salt, pepper, garlic powder and cayenne.

I let my mixture mix for about 5 minutes. Scoop your mixture into a gallon size Ziploc bag and when you’re ready, cut the tip of the bag to create your very own, make shift piping bag! Use a large decorator tip if you want to be fancy. Pipe your mixture into the egg whites. Sprinkle the tops with paprika.

Allow the eggs to chill in the fridge for at least 30 minutes prior to serving.


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