Ready for an easy, high-protein breakfast? This deviled eggs recipe is fun and versatile; you can decrease the calories with low-fat mayo and add whichever spices suit your fancy. Replace the sweet pickle relish with a hot chili sauce for an extra kick. A great way to get creative in the kitchen!
4 tbsp mayo
2 tbsp sweet pickle relish
1 1/2 tsp Dijon mustard
Dash of tabasco
1 pinch of salt
2 tsp grated onion
Boil the eggs in a large saucepan until they water is bubbling, then turn off the heat, cover the pan and let the eggs soak in the water for 10 minutes
Remove the eggs from the pan and rinse them with cold water, then refrigerate until the eggs are completely cooled
Once cooled, peel the eggs and halve them lengthwise with a knife. Scoop out the yolk and place the yolks in a separate bowl
Thoroughly mash the yolks with a fork, then stir in the mayo, relish, mustard, tabasco, salt and onion and mix completely
Spoon the filling into the eggs, sprinkle the spice of your choice (I prefer paprika) and serve.
Want to make this and need the written instructions? Just click here to download the full recipe.
If you’ll be making this recipe to take to a potluck, picnic, or dinner, you’ll need a covered container made for the deviled eggs. Check out this set of 2. Click the image below for details.
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