CLASSIC DEVILED EGGS
1/2 cup Duke’s mayonnaise
2 tablespoons yellow mustard
2 tablespoons Preserving Place Bread & Butter Pickle Relish, drained, plus more for garnish
Salt and pepper
Bourbon Barrel Foods Smoked Paprika
In a large saucepan, arrange eggs in a single layer. Cover with room temperature water. Bring water to a boil and keep it boiling 1 minute. Turn off heat, cover the pan and let the eggs sit 6 minutes. Have a bowl of ice water standing by. Immediately drain the eggs and put them in the ice water. As soon as the eggs are cool, peel them and cut in half lengthwise. Remove yolks and put in a medium bowl. Set aside the egg whites.
Mash yolks with a fork, then stir in mayonnaise and mustard. Stir until smooth, then add a dash of salt and pepper and the relish. Taste for seasoning. Use a piping bag or a spoon to fill egg whites with yolk mixture. Garnish eggs with a bit of relish and a sprinkle of paprika. Makes: 36 halves