Southern Deviled Eggs

Ingrédients

• 12 large eggs
• 1/2 cup mayonnaise
• 1/4 cup sweet pickle relish OR dill pickle relish
• 2 Tbsp Dijon OR French's yellow mustard
• 1 Tbsp chopped fresh chives
• 1 tsp chopped fresh dill (plus sprigs for garnishing)
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp freshly ground black pepper
• 1/4 tsp granulated garlic
• 1/4 tsp cider vinegar
• few dashes hot sauce or cayenne pepper (optional)
• smoked paprika for garnishing

Préparation

1. 1

   Place eggs in a large pot in a single layer and cover with cold water. Bring to a rolling a boil then cover with a lid and turn off the heat. Allow to sit for 12 minutes.

2. 2

   Run eggs under cool water or plunge into an ice bath to cool more quickly. Cool just until they're easy to handle. Peel the eggs then use a sharp knife to slice each in half.

3. 3

   Remove the yolks using the tip of a teaspoon to a medium bowl. Peel and chop 2 whole eggs.

4. 4

   To the egg yolk mixture add mayonnaise, sweet relish, mustard, chives, dill, salt, pepper, garlic, vinegar and hot sauce. Mash the egg yolk mixture with a fork or a potato masher mixing until fully combined.

5. 5

   Divide deviled egg filling evenly among 20 egg whites. (You can use a teaspoon, a piping bag or a Ziploc storage bag with the corner snipped off, if desired.)

6. 6

   Sprinkle the tops with paprika and garnish with sprigs of dill. Store chilled for 4 hours before serving.