Goetta Deviled Eggs

Goetta Deviled Eggs

Print Recipe
Course Appetizer


  • 2 oz Glier’s Goetta (about 2 slices)
  • 6 Eggs
  • 1/2 cup Mayonaise
  • 1 tbsp Mustard
  • 1-2 Small Sweet Pickles  or 2 tbsp of Relish
  • Salt and Pepper to taste
  • Paprika (optional)


  • Boil the eggs for 8-10 minutes.
  • Run the cooked eggs under cold water so they cool down enough to be handled, set aside.
  • Brown the Goetta in a pan, make sure to break the Goetta down into small crumbles. Drain on a paper towel-lined plate.
  • Remove the shells from the eggs, rinse the eggs to make sure there are no remaining shell fragments. 
  • Slice the eggs in half longways. Remove the cooked yolk and place them into a bowl. 
  • Finely dice the pickles and add them to the bowl.
  • Add the mayonnaise, mustard, salt, and pepper. Mix until everything is fully incorporated.
  • Fill the egg half with the mixture.
  • Top each egg with a healthy heap of Goetta. You can optionally garnish with a sprinkle of paprika.