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Deviled Eggs

12 eggs
2 Tbsp. Duke’s Mayonnaise
2 Tbsp. pickle relish
1 Tbsp. prepared yellow mustard
¼ tsp. The Spice Hunter Granulated California Garlic or 100% Organic Granulated Garlic
¼ tsp. The Spice Hunter Coarse Black Pepper or 100% Organic Coarse Black Pepper
pinch of salt, optional
The Spice Hunter Sweet Paprika or 100% Organic Paprika

Place eggs in a single layer in a saucepan. Fill with cold water, covering eggs by at least 2 inches. Bring to a boil, cover, turn off heat and let sit 10 minutes. Remove eggs from saucepan and place in cold water. Once eggs are cool to the touch, peel and cut in half lengthwise. Remove yolk from eggs and place in a mixing bowl, while setting the egg halves on a serving dish. Mix remaining ingredients, except paprika, into yolks, stirring until thoroughly combined. Next, either spoon yolk mixture into egg halves or put yolk mixture into a zip-top bag, seal, snip bottom corner of bag and pipe mixture into egg halves. Sprinkle paprika over top of eggs before serving.