Deviled Eggs* Recipe

STARTERS & SALADS

1. 1

   Hard Boil the Eggs

   In a medium saucepan, place the eggs and cover them with cold water, about an inch above the eggs. Bring the water to a boil over medium-high heat.

2. 2

   Cool the Eggs

   Once the water reaches a rolling boil, cover the saucepan and remove it from heat. Let the eggs sit in the hot water for 12 minutes. After that, transfer the eggs to a bowl of ice water to cool for about 5 minutes.

3. 3

   Peel the Eggs

   Once the eggs are cool, gently tap each egg on a hard surface to crack the shell, then peel the shell off under running water for easier removal.

4. 4

   Prepare the Filling

   Cut the peeled eggs in half lengthwise and carefully remove the yolks. In a mixing bowl, combine the yolks with mayonnaise, sweet pickle relish, Dijon mustard, salt, and black pepper. Mix until creamy and smooth.

5. 5

   Fill the Egg Whites

   Spoon or pipe the yolk mixture back into the egg white halves, filling them generously.

6. 6

   Garnish and Serve

   Sprinkle the filled eggs with paprika for color. If desired, chop fresh chives and sprinkle them on top for added flavor. Serve chilled or at room temperature.