Jennie Ruth’s Deviled Eggs - Recipes - Atlanta Magazine

Jennie Ruth’s Deviled Eggs

From Glass Onion Classics by Sarah O'Kelley

These deviled eggs are a tribute to my partner Chris Stewart's grandmother, Jennie Ruth. She was an inspiration to his cooking with her classic Southern ways, and here you see that tradition shining through.

6 large eggs
2 1/2 tablespoons sweet pickle relish
1 tablespoon mayonnaise
1 tablespoon yellow mustard
1 1/2 teaspoons hot sauce

Bring a medium pot of water to a boil. Add eggs; boil for 14 minutes. Have a bowl of ice water ready. Transfer eggs to this ice bath. Once cool, remove from water and peel. Slice eggs in half lengthwise and carefully remove the yolks. Add the yolks, pickle relish, mayonnaise, yellow mustard, and hot sauce to the bowl of a blender or food processor; run until smooth. Alternatively, combine these ingredients in a medium bowl and work together using a fork until relatively smooth. Spoon into the whites.

Makes 12 deviled eggs.

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