U225X / RECIPE ADDITION
Record: CHAT-0138
Added: 2026-09-15
Record link: https://u225x.com/record/CHAT-0138#recipes

The fourteen-egg recipe with a complete filling method, optional relish and chilled serving guidance.
This addition is separate from the retained original notes. It is not a claim of a tested batch.

CLASSIC DEVILED EGGS FROM FOURTEEN EGGS
Adapted from CHAT-0138's measured fourteen-egg ingredient excerpt; the complete filling and serving method is newly supplied.
Yield: 28 filled halves; about 14 appetizer servings
Prep / wait: 25 minutes, plus 30 minutes chilling
Cook: None when using cooked eggs

INGREDIENTS
- 14 hard-boiled large eggs, chilled and peeled
- 3/4–1 cup mayonnaise; begin with 3/4 cup
- 2–3 tsp yellow mustard
- 2–3 tsp white vinegar or pickle juice
- 1/4 tsp fine salt
- 1/4 tsp black pepper
- 1/4 tsp paprika, plus 1/8 tsp for garnish
- 2 tbsp well-drained sweet pickle relish (optional)

METHOD
1. Cut eggs in half lengthwise. Set whites on a tray and place yolks in a bowl.
2. Mash yolks finely with a fork. Stir in 3/4 cup mayonnaise, 2 tsp mustard, 2 tsp vinegar or pickle juice, salt, pepper and 1/4 tsp paprika.
3. Add optional drained relish. Taste and add the remaining mustard or vinegar if needed. Add extra mayonnaise a tablespoon at a time only until the filling is creamy and holds a mound.
4. Spoon or pipe filling into the 28 whites and sprinkle with the garnish paprika.
5. Cover and chill at least 30 minutes before serving. Bring out small trays as needed to keep the rest cold.

NOTES & STORAGE
- Keeps CHAT-0138's fourteen-egg scale and optional classic sweet relish. Relish is optional; the no-sweet preference in the separate potato-salad conversation is not assumed to apply here.
- Use eggs with firm yolks and whites. Refrigerate the finished eggs at 40°F or below and use within 3–4 days, and no later than one week after the eggs were boiled.
- Limit room-temperature serving to 2 hours, or 1 hour above 90°F.

RECIPE BASIS & REFERENCES
CHAT-0138 source record: https://u225x.com/record/CHAT-0138
FDA: egg safety: https://www.fda.gov/food/buy-store-serve-safe-food/what-you-need-know-about-egg-safety