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.
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.
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.
1 egg half
64 kcal per serving
5.4 g per serving