details
- Makes 24 deviled eggs
- Prep time: 20 minutes (assuming you've already cooked your eggs, which I suggest doing the day before and then peeling right before you're going to use them.)
- 12 hard-boiled eggs
- 1/3 cup mayonnaise
- 1 tablespoon sweet pickle relish
- 1 1/2 tablespoons Honey BBQ Sauce
- salt and pepper to taste
- Paprika for garnish (optional)
- Chopped parsley for garnish (optional)
directions
Cut the eggs in half lengthwise and remove yolks; set whites aside.
Place all the yolks in a medium bowl and coarsely mash with a fork. Add the mayo, pickle relish, and barbeque sauce. Mix well. Season with salt and pepper.
Spoon or pipe* yolk mixture into the egg white halves. Sprinkle with paprika and parsley.
*Use a pastry bag or put filling into a plastic bag; cut a small hole in the corner and squeeze gently.
Tips for easier hard-boiled eggs:
- Use eggs that are 7 days old.
- Turn the carton of eggs on its side in the refrigerator the night before you cook them. It helps center the yolks.
- Immediately after cooking, submerge the eggs into a ice-water bath and let sit until completely cool.