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A crowd pleaser and must have for any holiday party. This is my basic recipe - but you can always get creative by customizing it - add bacon bits, jalapenos, etc - it's up to you!
Ingredients
12 large eggs
⅓ C mayonnaise
3 T dill pickle relish
½ t salt
¼ t freshly ground black pepper
Dash Tabasco® hot sauce
2 t dijon mustard
1 green onion, sliced with white and green parts separated
¼ t garlic powder
2 t pickle juice
1 t paprika
Preparation
You may use your preferred method of hard-boiling eggs, but the method I use is as follows:
Place the eggs in the bottom of a very large pot, and add enough water just to cover the tops of the eggs.
Put the lid on, turn the heat to high, and once a rolling boil starts, off the heat.
Wait exactly 9 minutes, then drain and place eggs in an ice water bath to stop cooking.
Gently crack each egg on a hard surface and gently roll backwards and forwards (this helps separate the shell from the membrane) and peel the eggs.
Place each egg on a flat surface and see where it comes to rest - so you can slice evenly down the middle and each side will be able to lay flat. Scoop the cooked yolks out into a medium-sized bowl.
To the yolks, add the mayonnaise, mustard, salt, pepper, Tabasco®, garlic powder, dill pickle relish, the white parts of the green onion and pickle juice. Stir well until all is combined and mixture is smooth.
Carefully spoon the mixture back into each egg white half, and garnish with the green parts of the green onion and paprika. Keep refrigerated until ready to eat.