Twice Baked Potato Casserole

Deviled Eggs

Ingredients

  • 12 eggs
  • 2 Tbsp. Duke’s Mayonnaise
  • 2 Tbsp. pickle relish
  • 1 Tbsp. prepared yellow mustard
  • ¼ tsp. TRK Granulated California Garlic or 100% Organic Granulated Garlic
  • ¼ tsp. TRK Coarse Black Pepper or 100% Organic Coarse Black Pepper pinch of salt, optional
  • TRK Sweet Paprika or 100% Organic Paprika

Preparation

Place eggs in a single layer in a saucepan. Fill with cold water, covering eggs by at least 2 inches. Bring to a boil, cover, turn off heat and let sit 10 minutes. Remove eggs from saucepan and place in cold water. Once eggs are cool to the touch, peel and cut in half lengthwise. Remove yolk from eggs and place in a mixing bowl, while setting the egg halves on a serving dish. Mix remaining ingredients, except paprika, into yolks, stirring until thoroughly combined. Next, either spoon yolk mixture into egg halves or put yolk mixture into a zip-top bag, seal, snip bottom corner of bag and pipe mixture into egg halves. Sprinkle paprika over top of eggs before serving..