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Classic Deviled Eggs
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Deviled eggs make for a tasty tidbit, for appetizers, snacking and more.
|4 tablespoons mayo|
|2 teaspoons sweet relish|
|2 teaspoons yellow mustard|
|Salt, to taste|
|Pepper, to taste|
|Paprika, to taste|
- Place eggs in a wide, large saucepan. Cover with cold water. Bring water to a boil for 12 minutes; remove eggs and cool in refrigerator.
- Remove the eggshells and slice the eggs in half lengthwise. Use a spoon to separate the yolks from the whites. Place the yolks in a bowl and arrange the whites on a platter.
- To the yolks, add mayo, relish, mustard and salt and pepper, to taste; mash together until smooth and creamy.
- Pipe the yolk mixture into the yolk holes with a large star tip and a re-sealable plastic bag, filling the holes completely. Dust the tops with a light sprinkling of paprika. Refrigerate the eggs and serve cold.
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