Deviled Eggs with Pickle Relish
- 12 hard-cooked eggs, peeled
- ⅓ cup mayonnaise
- 2 tablespoons Pickle Relish (recipe follows), plus more for topping
- ½ teaspoon mustard powder
- ¼ teaspoon paprika
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- Garnish: paprika
- Cut eggs in half lengthwise and separate yolks from whites. Rinse egg whites and pat dry.
- In a medium bowl, mash egg yolks using a fork or whisk. Add mayonnaise, Pickle Relish, mustard powder, paprika, salt, and pepper; stir until smooth. Transfer yolk mixture to a pastry bag fitted with a piping tip or cut ½-inch opening in tip of bag. Fill each egg white half with yolk mixture.
- Top with Pickle Relish. Garnish with paprika, if desired.
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Recipe by Taste of the South at https://tasteofthesouthmagazine.com/deviled-eggs-pickle-relish/
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