Makes: 12 deviled eggs
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1 tbsp yellow mustard
- 1 tbsp sweet pickle relish
- 1 tsp apple cider vinegar
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- ¼ tsp paprika
- 1 tbsp finely chopped chives or parsley, optional
Method
- Place the eggs in a saucepan and cover with cold water by about 1 inch.
- Bring the water to a boil, then cover the pan, remove it from the heat, and let the eggs sit for 10–12 minutes.
- Transfer the eggs to an ice bath and let them cool for at least 5 minutes.
- Peel the eggs carefully and slice them in half lengthwise.
- Remove the yolks and place them in a bowl. Mash the yolks with a fork until smooth.
- Add the mayonnaise, mustard, relish, vinegar, salt, pepper, and garlic powder. Mix until creamy.
- Spoon or pipe the yolk mixture back into the egg whites.
- Sprinkle lightly with paprika and garnish with chives or parsley if desired.
- Refrigerate for at least 30 minutes before serving. 🥚