Red Pepper Relish Deviled Eggs

If you love deviled eggs as much as I do, then I am sure that I’m not alone when I get a hankering for them. When I was a kid deviled eggs were only served in the summertime. Why is that? Sure, they make great picnic food, but they are good anytime, and whenever I serve them, no matter the occasion, they disappear in a flash.

I was getting a strong craving the other day, but was tired and didn’t really feel like all of the preparation because my go-to recipe (that you can find here) does involve a bit of prep. Then I remembered the remaining Red Pepper Relish in the fridge, and decided to make things easy for myself by using it. Wow, were these good, and they could not be easier! You really don’t need a recipe for these, but I’ll jot one for you anyway.

Red Pepper Relish Deviled Eggs

3 eggs, hard-boiled, cooled, and peeled

1 heaping tablespoon Red Pepper Relish (or more)

1 heaping tablespoon mayonnaise (preferably Duke’s)

½ - 1 teaspoon Dijon mustard

Salt and freshly ground black pepper, to taste

Halve eggs lengthwise; remove yolks from eggs and place yolks into a small food processor, chopper, or similar device (I use a small Ninja blender). Add remaining ingredients and whir until blended. Spoon (or pipe) into egg halves. Garnish as you see fit...or not. Can be doubled, tripled, etc.

This post is linked to: Full Plate Thursday, Simple and Sweet Fridays, and Foodie Friday & Everything Else