Deviled Eggs

Ingredients

• 6 large eggs* ($4.06)
• 1/4 cup mayonnaise** ($0.23)
• 3/4 tsp Dijon mustard ($0.02)
• 1/4 tsp Tony Chachere’s seasoning*** ($0.05)
• 1 Tbsp dill relish ($0.08)

Instructions

1. Add the cold eggs to a saucepot. Add enough water to the pot to cover the eggs by one inch.
2. Place a lid on the pot and bring the water up to a boil over high heat. Once the water reaches a full rolling boil, turn the heat off and leave the pot on the burner (with the lid on) for about 12 minutes.
3. After 12 minutes, transfer the eggs to a bowl of ice water and chill the eggs for about 5 minutes.
4. Next, peel the eggs then slice them in half. Pop the yolks out of the white and place them in a bowl. Add the mayonnaise, Dijon mustard, seasoning salt, and dill relish and mash everything together to combine.
5. Spoon the seasoned yolk mixture back into the whites or place the mixture in a sandwich or freezer bag, snip off one corner of the bag, and pipe the filling into the egg whites.
6. Garnish the deviled eggs with your favorite toppings like paprika, chopped bacon, or sliced green onions. Serve and enjoy!