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

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

2. 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.

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

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