Classic Deviled Eggs
This basic recipe for deviled eggs with mayonnaise can be modified to be creamier, chunkier, spicier or tailored to flavors of your choosing.
Ingredients
- 12 hard-cooked eggs
- ½ cup reduced fat, light mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons yellow mustard
- 3 tablespoons sweet pickle relish
- salt and black pepper, to taste
- ¼ teaspoon paprika, plus more for garnish
Instructions
- Slice the eggs in half lengthwise. Scoop out the yolks and place in medium bowl. (Be careful not to damage the white halves.)
- Mash the yolks with a fork. Add mayonnaise and mustards, and stir to thoroughly combine. Add relish, salt, pepper and paprika, and stir well.
- Place filling in the whites using a small spoon or pipe in with a pastry bag and decorative tube. Garnish with additional paprika. Serve immediately or refrigerate in tightly covered container.
Tips & Notes
• Adjust the amount of mayonnaise, mustard, relish and paprika to get the taste and consistency of your preference. You can also add a little hot sauce to spice things up or chopped pickles in place of the relish.
• This recipe is gluten-free as long as the mayonnaise, mustards and relish have not been contaminated with a used knife.
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