Time: 40 minutes
- 12 eggs
- 1/4 cup mayo
- 2 tsp relish
- 2 tsp yellow mustard
- lemon juice (to taste)
- salt and pepper (to taste)
- paprika (for garnish)
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Boil eggs: Place eggs in a single layer in a saucepan, and cover with cold water. Bring to a boil over high heat, and boil for 8 minutes. Prepare an ice bath while eggs are cooking. When finished boiling, drain water and place eggs in the ice bath for a couple minutes.
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Make filling: Crack egg shells, peel, and rinse under cold water. Dry with paper towels. Slice eggs in half length-wise, placing yolks in a medium bowl, and whites on a separate plate. Mash the yolks into a crumble. Add mayo, relish, and mustard, mashing until smooth. Season with salt and pepper to taste.
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Combine: Place the yolk mixture into a piping bag (or ziplock with a corner cut off). Pipe into egg whites, sprinkle with paprika using a strainer, and serve.
Quantities are not exact, I just do this one by taste.
You can also add other stuff (look online), but I mostly just make this basic recipe.