Categories: Appetizers
Ingredients
- 12 large eggs
- 1 tbsp pickle relish
- 1 to 2 tsp mustard (any kind)
- 1/2 tsp kosher salt
- Black pepper
- Pinch of cayenne
- 1/4 cup mayo
- 1/4 spread (Sour cream, Greek yogurt, Whipped cream cheese, guacamole, hummus, black bean dip, ranch dressing)
- Mix-ins: Bell peppers, finely diced
- Roasted peppers, finely diced
- Cucumber, finely diced
- Celery, finely diced
- Deli-sliced meat, chopped
- Flavors: Chopped herbs
- Finely grated lemon zest
- Hot sauce
- Toppings: Fresh herbs, thinly sliced cucumber, thinly sliced scallions, pickled peppers (chopped), pepitas, paprika, chopped pickles, cooked and crumbled bacon, thinly sliced salami, tortilla or potato chips (crushed)
Directions
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Place eggs in a wide pot; cover with cold water by 1 inch. Bring to a boil, then reduce the heat to medium low and simmer 10 minutes. Drain the eggs and run under cold water to cool slightly. Peel the eggs and halved lengthwise. Scoop out the yolks and place in a bowl or food processor.
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Add pickle relish, mustard, salt, pepper and cayenne to the yolks. Add mayo and spread. Mash with a fork or pulse in the food processor until smooth.
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Choose a mix-in and add 1/2 to 1 cup to the filling. Choose a flavor and stir into the filling.
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Spoon or pipe the filling into the egg white halves. Top with a topping.