Devilled Eggs

As you can see with the photos, I used more than just chicken eggs for this recipe.  I had fresh turkey and chicken eggs on hand (thanks, Yinepu!!) and figured, “Why not?” So, when I whipped this up, it was with a mix of turkey and chicken eggs.  It works wonderfully with either!


Mmmm tasty eggs!  The speckled ones are the turkey eggs.

Mmmm tasty eggs! The speckled ones are the turkey eggs.

  • 12 eggs (any sort)
  • 3 tbsp Sweet Pickle Relish
  • 2 tbsp Mayonaise
  • 2 tsp Yellow Mustard
  • 1 tsp Brown Mustard
  • 1 tsp Dill
  • ½ tsp Paprika
  • ½ tsp Dry Mustard
  • ½ tsp Cayenne Pepper
  • ¼ tsp Chili Powder


  1. Place eggs in water and bring to a boil.  Let boil for 3 min and then remove and let stand – if you are doing turkey eggs, let them stand for ~20 minutes.
  2. Peel eggs and cut in half.   Scoop out the yolks into a bowl and place the whites on a plate.
  3. Mix in the remaining ingredients.
  4. I use a pastry bag and dump the contents of the bowl into it and then pipe it into the egg whites. Sometimes I resort to a ziploc bag with the corner cut off if I can’t track down my pastry bag.  Whatever works for you!
  5. Garnish with a touch of paprika.
  6. Cover and chill in the refrigerator for an hour before serving.  Or, they can be made the night before serving.

I’d say this serves four people; but, that’d be prevaricating.  Honestly, my husband and I can demolish this entire recipe in one sitting.  It’s a travesty how quickly they disappear.