Dijon Deviled Eggs

From Patricia Mitchell's article on deviled eggs.
  • 6 hard-cooked eggs, peeled and cut in half
  • 1/4 cup mayonnaise
  • 2-1/2 teaspoons Dijon mustard
  • 1 teaspoon distilled white vinegar
  • 2 teaspoons finely minced sweet onion
  • 1 tablespoon sweet pickle relish, drained
  • 1/8 to 1/4 teaspoon black pepper
  • Salt to taste
  • Paprika for garnish
Separate the egg yolks from the whites, and mash the yolks in a bowl using a fork or the back of a spoon.

Add the salad dressing, mustard, vinegar and pepper and mix well.

At this point, taste the mixture to determine the amount of salt you want to add. It's easy to over-salt deviled eggs, and I recommend a light hand with the shaker. You may prefer no salt at all.

Fill each of the egg white halves with a dollop of the mixture. If you like, you can put the mixture in a pastry bag and fill the eggs with a decorative pastry tip. Or put the mixture in a plastic sandwich bag, cut off a corner and squeeze the mixture into the whites with a swirl. Sprinkle lightly with paprika.

Refrigerate for 3 to 4 hours before serving to allow flavors to develop.

Recipe editor

Note: The possibilities for deviled eggs are virtually endless. The proof of that is in Debbie Moose's book, Deviled Eggs, which contains no less than 50 deviled egg recipes, from very basic to very fancy. It's a good read,

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