Traditional Deviled Eggs

Whether you’re in need of a after school snack, after work snack, anytime snack or even an easy appetizer deviled eggs never fail. Everyone seems to enjoy them and lord knows there are so many takes on them. I always seem to go back to the basics with these little beauties. I love to have a little bite of sweet pickle, dill, and of course a little mayo and mustard with a dash of S&P. They are the perfect small bite to have on hand in the frig, and so easy to make.

Becci’s Deviled Eggs

6 Hard Boiled Eggs, cooled, cracked and pealed and slice in half length-wise

1/8 cup Best Foods Mayo

1 Tbsp French’s mustard

a dash or two of fresh or dried Dill

2-3 Tbsp finely chopped sweet pickle

Salt and Pepper to taste

Pop out the yolks into a small mixing bowl and place all egg whites on a plate and set aside. Using a fork, mash the egg yolks in the bowl and add all remaining ingredients and mix until well blended and creamy. Scrape the creamy filling into a small plastic sandwich bag and seal. Using a pair of scissors snip a 1/4 inch off the corner of the bottom of the bag. Carefully pipe the filling into the egg white “shells”. Garnish if desired with a sprinkle of paprika, Dill or Parsley.