Receta Deviled Eggs

by Thomas Grossmann

So what do you do with all those hard-boiled eggs leftover from Easter? The answer is simple, egg salad or deviled eggs. I haven’t had deviled eggs in awhile, so the choice was easy.

• 1 dozen eggs (hard-boiled)
• 2 teaspoons Dijon mustard
• 1/3 cup real mayonnaise
• 1 tablespoon minced onion
• 1 tablespoon sweet relish
• Salt and pepper, to taste
• Paprika

Peel the eggs. Using a knife, slice each egg in half, lengthwise. Carefully remove the yolk and place in a small mixing bowl. Arrange the egg white halves on a serving dish.

Using a fork, mash up the yolks and combine with the mustard, mayonnaise, onion, relish, and salt and pepper. Spoon egg yolk mixture into the egg white halves. Top each egg with a sprinkle of paprika.