Deviled Eggs
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
Instructions
- Cook the eggs. Peel the eggs and then cut them in half, lengthwise. Carefully remove the yellow yolks and place in bowl.
- 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.
- Add a big spoonful of filling back into each egg white.
- Store in fridge for up to 3 days. Garnish with a sprinkle of paprika just before serving.
