Recipe(tried): Classic Deviled Eggs

CLASSIC DEVILED EGGS

This basic recipe for deviled eggs with mayonnaise can be modified to be creamier, chunkier, spicier or tailored to flavors of your choosing.

12 hard-boiled eggs
1/2 cup reduced fat, light mayonnaise
1 teaspoon Dijon mustard
2 tablespoons yellow mustard
3 tablespoons sweet pickle relish
salt and black pepper, to taste
1/4 teaspoon paprika, plus more for garnish

Slice the eggs in half lengthwise. Scoop out the yolks and place in medium bowl. (Be careful not to damage the white halves.)

Mash the yolks with a fork. Add mayonnaise and mustards, and stir to thoroughly combine. Add relish, salt, pepper and paprika, and stir well.

Place filling in the whites using a small spoon or pipe in with a pastry bag and decorative tube. Garnish with additional paprika. Serve immediately or refrigerate in tightly covered container.

TIPS & NOTES:
- Adjust the amount of mayonnaise, mustard, relish and paprika to get the taste and consistency of your preference. You can also add a little hot sauce to spice things up or chopped pickles in place of the relish.
- This recipe is gluten-free as long as the mayonnaise, mustards and relish have not been contaminated with a used knife.

Makes 24 deviled eggs