Herb and Relish Stuffed Deviled Eggs

Deviled Eggs

Summer is in full swing now in Florida.  It is the time for backyard grilling and entertaining.  In fact, several news reports, including the Wall Street Journal have indicated that more and more people are cooking and entertaining at home as a result of the current economic climate.

As a result of more people eating in and entertaining at home, the demand for food recipe magazines and internet recipes is on the rise.

In this next series of entries, we will focus on  easy-to-prepare Summer dishes and items for the grill that you can prepare and share with friends and family.

This recipe is for Herb and Relish Stuffed Deviled Eggs.  The most time consuming part of this recipe is boiling and peeling the eggs.


  • 6 large eggs
  • 3 teaspoons Honey Mustard
  • 1 tablespoon of Extra Virgin Olive Oil
  • 3 tablespoons mayonnaise
  • 3 teaspoons Chow Chow Relish
  • 2 teaspoons chopped parsley
  • 2 teaspoons chopped green onions (just the green part)
  • 2 teaspoons dried tarragon
  • ½ teaspoon salt
  • Optional: Datil Pepper Hot Sauce


Boiled Eggs in Water

Preparing the Boiled Eggs.
This is the most difficult part of the recipe, but for some mysterious reason, boiled eggs can sometimes be a challenge.  This is the technique that I learned from my Mother years ago.  If you want some different ideas or techniques, just type “hard boiled eggs” in your favorite search engine and you will get plenty of different suggestions.

  1. Take the eggs out of the refrigerator and let sit for 30 minutes prior to cooking.
  2. After 30 minutes, put eggs in a large pot. You want plenty of room, so the eggs don’t bump each other while boiling. If the eggs bump during boiling, the risk for cracks is increased.
  3. Cover the eggs with about 1 inch of cold water.
  4. Put a tight lid on the pot, turn burner on high and bring to boil.
  5. IMPORTANT: Once the water boils, immediately remove pot and eggs from burner and let sit for 12 to 15 minutes. If you let the eggs boil for several minutes, they will become tough.
  6. While the eggs are sitting in the covered pot of hot water, prepare a second pot of cold water. You can place ice cubes in the pot for best results.
  7. After 12 to 15 minutes, use tongs and place the eggs in the pot of cold water with ice. Let sit for 30 minutes. After 30minutes, remove the eggs, gently tap the eggs on the counter, rotating each egg, so you have cracks around the entire egg.
  8. Place the eggs back in the cold water for 10 to 15 minutes. This allows cold water to reach the egg white and helps facilitate peeling the eggs.
  9. Gently start peeling the eggs. I have found that peeling the first 1/3 of the egg takes the longest amount of time. Then, like magic, the rest of the egg peel comes right off.

Preparing the rest of the Dish

  1. Cut the eggs in half lengthwise and remove the yolks.
  2. Place the yolks in a bowl and mash with a fork.
  3. Next, whisk in the Honey Mustard, mayonnaise and olive oil.
  4. Add the Chow-Chow, tarragon, salt, parsley and green onions. Mix well. Spoon the mixture back into the egg whites and garnish with parsley.  I like a little Datil Pepper Hot Sauce on mine.  It is not too hot and complements the Honey Mustard perfectly!

You can serve immediately or place in the refrigerator for serving later that day.



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One Response to Herb and Relish Stuffed Deviled Eggs

  1. dissertation says:

    umm I think it will be very tasty, definitely try to make it

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