Classic Deviled Eggs

Ingredients

•  6 large eggs, hard boiled and peeled
•  2 tablespoons mayonnaise
•  1-2 teaspoons sweet pickle relish
•  1 teaspoon yellow mustard
•  pinch of paprika
•  pinch of cayenne pepper
•  1/4 teaspoon kosher salt
•  1/4 teaspoon ground black pepper
•  Optional Garnish: fresh dill, tarragon or chives

Instructions

1. Slice eggs in half lengthwise. Remove the yolks and place in a mixing bowl.
2. Mash yolks with a fork in a bowl. Stir in the remaining ingredients until smooth. Taste and adjust the seasonings if needed.
3. To assemble the eggs, pipe or spoon equal amounts of yolk mixture into each egg white half.
4. Garnish with a little more paprika and fresh dill, tarragon, or chives.
5. Serve immediately, or cover and chill for up to 24 hours.

Notes

TO PIPE EGG YOLK MIXTURE INTO WHITES: Transfer the yolk mixture to a piping bag fitted with a large star or round tip, or use a medium zip-top plastic bag with one of the corner tips snipped off.

TIP: If pipping the yolk mixture, you want to make sure the mixture is well blended and smooth and not too thin or too thick. If there are egg yolk lumps, the mixture will clog the piping tip. If the mixture is too thick, it will be hard to squeeze and pipe, too thin and the mixture will not have structure and will look soupy in the egg whites.

You can adjust any of the ingredients to your liking, just note the tip above if you plan on piping the egg yolks.