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Traditional Deviled Eggs

Source of Recipe


The Washington Post






List of Ingredients



• 6 large hard-boiled eggs
  
• 4 Tbsp mayonnaise
  
• 2 tsp sweet pickle relish
  
• 1/2 tsp yellow mustard (such as French's)
  
• Salt and black pepper to taste
  
• Paprika for garnish (optional)
  






Instructions



1. Peel the eggs. Using a thin-bladed knife, half the eggs lengthwise. Using a teaspoon, carefully remove the yolks, leaving the whites intact, and transfer the yolks to a small mixing bowl. Place the whites, cut sides up, on a plate.
   
   
2. Using the back of a fork, mash the yolks with the mayonnaise, relish, mustard, salt and pepper until smooth and well-mixed.
   
   
3. Using a teaspoon, carefully spoon the yolk mixture back into the hollows of the egg-white halves; there should be enough to create a slight mound on top of each. Sprinkle lightly with paprika, if desired. Cover and refrigerate until ready to serve.
   
   Makes 12 stuffed eggs.