6 hardboiled eggs, peeled and shells discarded ¼ cup mayonnaise 2 ½ teaspoons Dijon mustard ¼ teaspoon garlic powder 1 tablespoon sweet pickle relish Salt and pepper, to taste Paprika or cayenne pepper, optional
INGREDIENTS:
1
Carefully slice the hard boiled eggs in half lengthwise.
2
Using a small teaspoon remove the egg yolks from the egg whites and place them in a medium mixing bowl. Set the hollowed-out egg whites aside.
3
Use a fork to mash up the egg yolks.
4
Add the mayonnaise, Dijon mustard, garlic powder and sweet pickle relish. Continue to whisk everything together until the mixture is smooth. Season with salt and pepper to taste.
5
Spoon equal amounts of the egg mixture back into each of the hollow egg whites. If you want to get fancy, you can even pipe the filling using a pastry bag or a plastic bag with a tip snipped off. Garnish the filled eggs with a little paprika or cayenne pepper for extra heat.
Yield
1 egg half
calories
64 kcal per serving
caRBS
.3 g per serving
FAT
5.4 per serving