Deviled Eggs Recipe

INGREDIENTS

• 12 hard boiled eggs (2 of the egg yolks discarded)

• 5 tbsp mayo (I use Hellman’s Light Mayonnaise or homemade mayo)

• 1 tbsp dijon mustard (I like a pretty mustardy deviled egg. If you don’t like as much mustard, maybe do a bit less)

• 1 tbsp dill pickle relish

• 1 tsp Old Bay seasoning

• fresh ground pepper (garnish)

• paprika (garnish)

DIRECTIONS

1. Hard boil 12 eggs. I use this method.

2. Cut eggs in half length-wise. Remove yolks and put them into a bowl. (I discard 2 egg yolks completely and only add 10 egg yolks to the bowl)

3. Mash egg yolks before adding the other ingredients. This will make your filling smoother.

4. Add mayo, dijon, relish, and old bay seasoning to the bowl. Mix thoroughly.

5. Using a spoon, add dollops of filling mixture to each egg half. (If you want a prettier look, you could pipe it.)

6. Garnish with paprika and fresh ground pepper. Chives are also a great garnish if you have them!

These will last up to 5 days in the fridge.

Note: the red flakes in the image above is fresh ground pepper, not chili flakes. We currently have some pink peppercorns in the grinder that my mom gifted us. (Although now that I mention it, I bet chili flakes would be a great deviled eggs garnish…)