Mittie Copeland Deviled Eggs

In Newsletter Content by Brandon St. Clair

Deviled Eggs with relish – My husband’s Great Grandma Mittie “Maw” Copeland Tupelo MS.


  • 6 large eggs
  • 1/4 cup mayonnaise
  • 3 tablespoons relish
  • 1/4 teaspoon mustard
  • Coarse Salt and Paprika and garlic powered.
  • Eggs at room temperature

Bring to a boil for 15 minutes than turn remove from the heat, rinse in cold water


  1. In a medium bowl, mix together mayonnaise, relish, mustard and pinch of garlic powder.
  2. Peel eggs and halve lengthwise. Carefully remove yolks and add to the mayonnaise mixture,
  3. Mash egg yolks with mayonnaise mixture until smooth; season with salt.
  4. Place the mixture in a plastic zip lock bag, cut the tip and fill the half egg whites  with filing
  5. Sprinkle with paprika


Pass down since 1891