Deviled Eggs


1 dozen hard-boiled eggs [good use for leftover Easter eggs!]
1/4 Cup mayonnaise
1 Tbsp prepared Yellow Mustard
1 Tbsp sweet pickle relish, or 1 small sweet pickle, minced*
Paprika for garnish


Peel cooked hard-boiled eggs. Cut in half lengthwise. Carefully remove yolks and transfer to a bowl; squash with a fork. Mix in mayonnaise and mustard. [*Add sweet pickle relish or minced sweet pickle; we skip this step at our house, being sweet-pickle-averse]. Season to taste with salt and pepper. Mix until just combined.

Spoon spiced yolk filling into empty egg whites. Get fancy and fill empty egg whites with yolk filling, using a pastry bag [like you’d use to put frosting on a fancy cupcake].

Garnish with a sprinkle of paprika.

Cover eggs loosely; keep refrigerated until ready for serving.