Deviled Eggs



6 hard boiled 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

Carefully slice the eggs in half lengthwise. Using a small teaspoon remove the yolks from the whites and place them in a medium mixing bowl. Set the hollowed-out egg whites aside.

Remove egg yolks


Use a fork to mash up the egg yolks. 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.

Mash the yolks



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.

Fill the eggs


Garnish the filled eggs with a little paprika or cayenne pepper for extra heat.

Garnish and serve

Nutrition Info


1 egg half


64 kcal per serving


5.4 g per serving

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