CLASSIC PICNIC-STYLE DEVILED EGGS
The quintessential variation made with old-school yellow mustard, mayo, and pickle relish—a family party favorite. Try substituting celery salt for a different twist.
1 dozen hard-cooked eggs
1/4 cup mayonnaise
1 tablespoon yellow mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons sweet pickle relish
1 tablespoon minced white onion
1 tablespoon minced celery
2 tablespoons chopped parsley
Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.
With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, mustard, salt, and pepper, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.) Stir in the relish, onion, and celery.
Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.
Top each egg half with a sprinkling of paprika and parsley.
Recipe from D’Lish Deviled Eggs by Kathy Casey, Andrews McMeel Publishing