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Classic Deviled Eggs

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Serves 24

Deviled eggs make for a tasty tidbit, for appetizers, snacking and more.


12 eggs
4 tablespoons mayo
2 teaspoons sweet relish
2 teaspoons yellow mustard
Salt, to taste
Pepper, to taste
Paprika, to taste


  1. 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.
  2. 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.
  3. To the yolks, add mayo, relish, mustard and salt and pepper, to taste; mash together until smooth and creamy.
  4. 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.
Course: Appetizer, Side
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