Easy Deviled Eggs Recipe

This classic dish is made with simple ingredients including pickle relish, mayonnaise, mustard, salt, and pepper. I made this dish for the holidays and used non-fat Greek yogurt instead of mayo and it came out fantastic! No one even noticed it wasn't made with mayonnaise.

Ingredients:

• 12 large eggs
• 1/3 cup mayonnaise, or use half mayo and half plain Greek yogurt
• 2 tablespoons pickle relish, or diced dill pickle
• 1 1/2 teaspoons dijon mustard, or yellow mustard
• salt and freshly ground black pepper, to taste
• paprika for garnish

Instructions:

1. Hard Boil Eggs: 

Stovetop Method: Add eggs to a saucepan and cover eggs with cold water. Heat until water comes to a boil. Stir in 1 teaspoon of baking soda (trick for helping the eggs to peel easily), apply lid to cover, and remove from heat. Rest with the lid on for 12 minutes. Remove eggs to an ice water bath to cool.

Instant Pot Method: Add 1 cup of water to Instant Pot. Add wire rack and place eggs on top. Cook on high pressure for 5 minutes, with a 5 minute natural release. Remove eggs to an ice water bath for 5 minutes

2. Peel and cut eggs: Slice peeled eggs in half, lengthwise. Carefully remove the yellow yolks and place yolks in bowl.

3. Make the filling: To the bowl with the egg yolks add mayonnaise, pickle relish, and mustard. Mash with a fork until smooth. Add salt and pepper, to taste. Add more mayo, mustard, or seasonings to taste, if needed.
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4. Assemble: Add a big spoonful of filling back into each egg white. Use a spoon, or a pastry bag to pipe the filling in. garnish with paprika or chives, just before serving.

5. Store in the fridge for 2-3 days - if there are any leftovers, which I doubt!

​https://tastesbetterfromscratch.com/traditional-deviled-eggs/