Deviled Eggs are one of those things that I make all the time. My son loves them and couldn’t probably eat them every day. I just assume everyone knows how to make them since I’ve been making them since… forever. But over the years I’ve discovered not everyone feels the same about deviled eggs. I have friends who have never eaten them. Gasp! I can’t imagine!
Over the years I’ve changed my recipe up some. I switched honey mustard for plain mustard. I went through a Miracle Whip phase and used that for awhile. I go back and forth between thinking pickles should be in deviled eggs and thinking they shouldn’t. Right now? I’m on an apple cider vinegar kick. It gives a little bite to the eggs that’s wonderful.
Either way, they are delicious!
Ingredients
- 6 hard-boiled eggs
- salt and pepper to taste
- 2 tablespoons mayonnaise
- 1 tablespoon honey mustard
- 2 tablespoons sweet pickle relish
- 1 tsp. apple cider vinegar
- paprika
Instructions
- Peel shells off of the hard boiled eggs and slice in half (lengthwise).
- Using a spoon, gently remove the yolks from the whites and place all the yolks in a small bowl. Using a fork, mash the yolks into small pieces. Add the mayonnaise, mustard, vinegar and relish to the yolks and mix until well combined and creamy.
- Using a spoon, carefully scoop some of the yolk mixture into the white of each egg half. Repeat until all egg whites are filled.
- Lightly sprinkle with paprika and keep in the fridge until ready to serve.
Enjoy!
