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Deviled Eggs
makes 24
Prep time: 25 minutes
Cooking time: 12 minutes
| INGREDIENTS: | |
| 12 | eggs |
| 4 | tablespoons mayonnaise, Best Foods® |
| 2 | teaspoons yellow mustard, French’s® |
| 2 | teaspoons sweet pickle relish, Del Monte® |
| Salt and pepper | |
| Paprika, for dusting | |
- Place eggs in a large saucepan and cover with cold water.
- Bring to a gentle boil, and boil for 12 minutes.
- Remove eggs from water; cool in refrigerator.
- Peel eggs and slice in half lengthwise.
- Separate egg yolks and place in a bowl.
- Place whites on a separate plate.
- Add mayonnaise, mustard, relish, and salt and pepper to taste to yolks; mash together with a fork until creamy and smooth.
- Spoon yolk mixture into a pastry bag or a resealable plastic bag.
- To use plastic bag as a pastry bag, cut 1 corner off to make a 1⁄4-inch diameter opening and fit with a large star tip.
- Pipe yolk mixture into egg white halves.
- Dust tops with paprika.
- Refrigerate.
- Serve cold.
