Here’s an easy recipe for some great deviled eggs. I’m not usually a fan, myself; however, even I like these! These have a little kick, but are pretty traditional. The fun thing is that you can personalize deviled eggs with all kinds of variations, from anchovy to Sriracha…from different mustards to truffles. The thing that makes these so easy is that you can buy eggs in the grocery store that are already boiled and shelled. I know, right!? But bear with me! I was reluctant for a long time too; but I finally tried some and they are great and very consistent. Different stores may carry different brands. Not a problem! I’ve tried a couple and all were good. Cooking and shelling the eggs is the real pain in the butt! The rest is pretty easy. Just watch the expiration date!

Easy Deviled Eggs

18 Eggs, hardboiled, peeled and chilled

1 t. Coleman’s English Mustard (powder)

4 T. Dill Pickle Relish

1/4 c. mayonnaise (preferably Duke’s)

1 t. Yellow Mustard

1 t. Kosher Salt

Freshly Ground Black Pepper, to taste

Directions

Cut the eggs in half and remove the yolks to a mixing bowl. Place the whites on a serving platter. Use a fork to smash the yolks and stir until evenly broken up and fluffy.

Stir in the Coleman’s English Mustard to distribute evenly throughout the yolks. Add the rest of the ingredients and stir until well blended.

Fill the whites with the yolk mixture and chill until ready to serve. You can use a very small (#60 to #80) disher (food/ice cream scoop), spoons or a pastry bag with a tip big enough not to be blocked by the size of the pickle relish. Sprinkle with a dusting of paprika to garnish just before serving, if desired. I’m thinking that these would be great at a New Year’s Day brunch with roughly chopped capers in place of the pickle relish, a thin slice of lox on top with a touch of sour cream and a little sprig of fresh dill! What’s your variation? Enjoy!