Debbie’s Delicious Deviled Eggs

The Christmas season finds many folks thinking of choirs of angels thanks to “O Come, All Ye Faithful,” but that does not mean that anyone should abstain from a little indulgence, even if an item’s name contains an adjective with hellish connotations. Rest assured, however, that this recipe from Debbie Robb will not have one seeking an exorcism or even extra exercise.

The Pennsport resident will have you agreeing with the first modifier of her submission once you give these goodies a whirl, and you will certainly end up singing more than the praises of the heavens when you do.


6 large eggs

1/8 of a teaspoon of celery seeds

2 tablespoons of mayonnaise

1/8 teaspoon of hot dog relish

Parsley flakes and paprika, to garnish

Salt and pepper, to taste


Boil the eggs for 15 minutes. Remove from the heat, and cook for an additional 15 minutes.

When they have completely cooled, remove the yolks, and cut in half lengthwise. In a large bowl, mix the yolks and other ingredients together until everything reaches a smooth consistency. Fill the eggs with the mixture by using either a piping bag or a spoon. Place in refrigerator until you are ready to serve. SPR