Deviled Eggs

a plate full of deviled eggs next to a pair of tongs used to grab them



12 pieces


6 hard-boiled eggs, peeled and halved
4 Tbsp mayonnaise
2 tsp yellow mustard
2 tsp sweet pickle relish
½ tsp Chef Paul Prudhomme’s Vegetable Magic®
paprika, smoked paprika or cayenne pepper (optional)

How To Prepare

Remove the yolks from the eggs and place in a food processor (if you don’t have one, you can mix together in a small bowl using a fork). Add the mayonnaise, mustard, relish and Vegetable Magic® and pulse until smooth and creamy. Spoon or pipe mixture into egg whites. Top each with paprika, smoked paprika, or cayenne.

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