Grandma Nancy's Cookbook
Classic Deviled Egg
8 large, hard boiled eggs
4-5 leveled TBSP Mayo
1 tsp Dijon mustard or regular mustard
1 heaping TBSP sweet pickle relish
small pinch kosher salt
small pinch ground pepper
small pinch garlic powder
fresh chopped chives (garnish)
Peel the outer shell and cut the eggs in half lengthwise.
Remove yolks and place in a mixing bowl. Place the egg whites on a serving dish.
With a fork, mash the egg yolks until nice and fluffy.
Add all ingredients except the garnishes.
Combine ingredients and then dollop yolk in the egg whites.
Garnish with a light dusting of paprika and chopped chives.