My grandmother's delicious 'Fatboy's deviled egg' recipe is the star of my family's Thanksgiving dinner. Here's how to make the easy dish.

• My family makes my grandmother's deviled egg recipe for the holidays each year. 
• Her recipe calls for a sandwich spread instead of mayonnaise.
• She also suggested using a hint of sweet pickle relish. 

The holiday season isn't complete without a batch of my grandmother's deviled eggs.

The recipe, dubbed "Fatboy's deviled eggs," is based on my grandmother Evelyn's childhood nickname, Fatboy. She passed along the recipe to my father, Kevin, over five decades ago in 1971. He said my grandmother didn't save the recipe in cookbooks or journals. Instead, she kept each step tucked away safely in her memory.

My father held the recipe close until I asked for it in 2022. Now that I live in New York City, I can't always travel to my home state of Florida to get my fill.

Although there are tons of variations of deviled eggs, what sets my grandma's recipe apart is she replaces traditional mayonnaise with Kraft's $2 Sandwich Spread, which includes ingredients like chopped pickles, red bell peppers, eggs, paprika, garlic, and onion powder. She also adds a dash of sweet pickle relish.

The sandwich spread and relish add a punch of flavor, giving life to what is sometimes an overlooked holiday appetizer.

Here's how to make it.

Fatboy's Deviled Egg recipe calls for eight ingredients and takes about 35 minutes

To make, you'll need:

• 8 large hard-boiled eggs

• 1 tablespoon of Dijon mustard or regular yellow mustard (based on preference)

• 1 teaspoon of sweet pickle relish

• ¼ teaspoon black pepper

• 2-3 tablespoons of Kraft Sandwich Spread (you can use Mayo as well, but add ¼ teaspoon garlic powder and an extra ½ teaspoon of sweet pickle relish)

• A pinch of salt

• Smoked or sweet paprika for garnish (season to your liking)

The recipe also offers optional toppings, including one to two dashes of Tabasco sauce and bacon bits.

Instructions:

1. Boil eight large eggs for 10 to 12 minutes on a stovetop. Let them cool for another 10 minutes.

2. Cut the hard-boiled eggs in half, scooping the cooked yolks into a large bowl.

3. Mix the egg yolks, mustard, sweet pickle relish, black pepper, and Kraft in the large bowl. Stir until the ingredients are mixed thoroughly.

4. Use a spoon to scoop the yolk mixture into the halved eggs.

5. Sprinkle paprika and chopped chives for garnish.

My grandmother's deviled eggs never last long in the Edmonds household and are always one of the first leftovers to run out. Although I won't spend Thanksgiving with my parents this year, I plan to make her deviled eggs in celebration as a way to remember home.