Deviled Eggs

Name: Deviled Eggs
Total time: 40 min
Ingredients: 12 large eggs; 1/3 cup mayonnaise , or use half mayo and half plain Greek yogurt; 2 Tablespoons pickle relish , or 1 dill pickle, diced; 1 1/2 teaspoons dijon mustard; salt and freshly ground black pepper , to taste; paprika for garnishing

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Total: 40

Servings: 12

Ingredients

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12 large eggs1/3 cup mayonnaise, or use half mayo and half plain Greek yogurt2 Tablespoons pickle relish, or 1 dill pickle, diced1 1/2 teaspoons dijon mustardsalt and freshly ground black pepper, to tastepaprika for garnishing

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Instructions

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Step 1

Cook the eggs. See note above for directions for boiling, baking or using the instant pot to cook perfect hard-boiled eggs.

Step 2

Peel the eggs and then cut them in half, lengthwise. Carefully remove the yellow yolks and place in bowl.

Step 3

Stir together the mayonnaise, pickle relish, and mustard. Mash with a fork until smooth. Add salt and pepper, to taste. Add more mayo , Greek yogurt or mustard, to taste, if needed.

Step 4

Add a big spoonful of filling back into each egg white.

Step 5

Store in fridge for up to 3 days. Garnish with a sprinkle of paprika just before serving.

Step 6

Tip: Mash up any leftover deviled eggs and make Egg Salad Sandwiches!