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About the Recipe
My mom’s delicious 'Loaded Deviled Eggs' recipe is the star of my family's Thanksgiving dinner. Here's how to make the easy dish.
Ingredients
8 large hard-boiled eggs
1 tablespoon of Dijon mustard or regular yellow mustard (based on preference)
1 teaspoon of sweet pickle relish
¼ teaspoon black pepper
2-3 tablespoons of Kraft Sandwich Spread (you can use Mayo as well, but add ¼ teaspoon garlic powder and an extra ½ teaspoon of sweet pickle relish)
A pinch of salt
Smoked or sweet paprika for garnish (season to your liking)
Preparation
To make, you'll need:
8 large hard-boiled eggs
1 tablespoon of Dijon mustard or regular yellow mustard (based on preference)
1 teaspoon of sweet pickle relish
¼ teaspoon black pepper
2-3 tablespoons of Kraft Sandwich Spread (you can use Mayo as well, but add ¼ teaspoon garlic powder and an extra ½ teaspoon of sweet pickle relish)
A pinch of salt
Smoked or sweet paprika for garnish (season to your liking)
The recipe also offers optional toppings, including one to two dashes of Tabasco sauce and bacon bits.
Instructions:
Boil eight large eggs for 10 to 12 minutes on a stovetop. Let them cool for another 10 minutes.
Cut the hard-boiled eggs in half, scooping the cooked yolks into a large bowl.
Mix the egg yolks, mustard, sweet pickle relish, black pepper, and Kraft in the large bowl. Stir until the ingredients are mixed thoroughly.
Use a spoon to scoop the yolk mixture into the halved eggs.
Sprinkle paprika and chopped chives for garnish.