Deviled Eggs


  • 6 large eggs
  • 2 tbsp. mayonnaise
  • 2 tbsp. Dijon mustard
  • 1 tsp. pickle relish
  • 1/2 tsp. kosher salt
  • 1–2 dashes hot sauce (optional)
  • paprika for garnish


  1. Hard boil eggs, peel, and slice in half lengthwise.
  2. Scrape yolks from eggs and place in a small bowl.
  3. Add mayonnaise, mustard, relish, salt, and hot sauce.
  4. Spoon mixture into a plastic bag. Cut off one of the bottom corners. Pipe filling into egg white halves.
  5. Garnish with paprika.
  6. Serve immediately or refrigerate for several hours. (The hard-boiled eggs can be prepared up to 2 days in advance. Refrigerate until ready to use.)

—Recipe courtesy of Cooking for Kids.