Deck the Halls Deviled Eggs

  • 1 dozen eggs
  • ¼ cup mayonnaise
  • 1 tablespoon spicy brown mustard
  • 1 teaspoon lemon juice
  • 2 teaspoons sweet pickle relish
  • 1 teaspoon paprika
  • 2 tablespoons chopped chives, fresh
  • 2 tablespoons crumbled bacon, for garnish

Place eggs in a large pot and cover with cold water. Bring to a boil, shut off heat, cover, and let sit for 15 minutes. Drain water from pot and fill with cold water to cool eggs. Change water twice so eggs cool quickly.

Peel eggs, slice off the bottom so that eggs will stand upright. Slice the top third off of each (save tops). Carefully remove egg yolks with a small spoon and place them in a medium-size bowl. Break up the egg yolks with a potato masher. Add all remaining ingredients except bacon and chives. Mix until well blended and smooth.

Transfer mixture to a resealable bag, cut off a corner of the bag, and pipe the filling into each egg. Sprinkle each with chopped chives and bacon bits. Place the tops back onto the eggs. Transfer to a platter and serve.

  • Yields: 12 pieces
  • Preparation Time: 15 minutes
    Excerpted from the book, Sandra Lee Easy Entertaining at Home, by Sandra Lee
    Copyright © 2011 SLSH Enterprises, Inc. www.sandralee.com
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