INGREDIENTS
• 12 large eggs
• 6 tablespoons mayonnaise
• 4 teaspoons dill pickle or sweet relish
• 11/2 tablespoons Dijon mustard
• 2-4 dashes hot sauce
• 2 tablespoons chopped green onions, plus more if desired
INSTRUCTIONS
Step 1. Place eggs in a single layer in a saucepan: cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat. Pour out the hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle.
Step 2. Peel the eggs and half lengthwise with a sharp knife. Gently remove the yolks and place in a food processor add mayonnaise, relish, mustard and hot sauce to taste; process until smooth. Add green onions and pulse until just combined.
Step 3. Spoon about 1 tablespoon of the filling into each egg white half. Just before serving. Sprinkle with more green onions if desired.
Tips
Tip: Using a food processor to whirl together the yolks, mayo and other ingredients makes for a super-creamy filling. But if you don’t feel like getting the food processor out. You can simply mash the ingredients together with a fork.
To make ahead: Refrigerate for up to 1 day.
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