Holiday Deviled Eggs
Serving Size: 12
|1 tablespoons||prepared yellow mustard|
|3 tablespoons||reduced fat mayonnaise|
|2 tablespoons||sweet or dill pickle relish|
|garnish||pimento strips, chopped bell pepper, or pimento stuffed olives|
- Cut eggs in half lengthwise. Place yolks in 1-quart plastic bag. Place remaining ingredients in bag with yolks. Press out air and seal the bag. Knead bag until filling is thoroughly mixed. Push filling toward corner of bag. Snip about ½ inch off the corner of the bag. Squeeze the bag gently and fill reserved whites with the yolk filling.
- Use pimento strips, peppers and olives to garnish tops of deviled eggs for holiday parties. Refrigerate until ready to serve.
- May also sprinkle with paprika to garnish.