Ingredients
Equipment
Method
- Place eggs in a pot and cover with cold water.
- Bring water to a boil and cook eggs for 20 minutes.
- Drain hot water and run cold water over the eggs to stop the cooking process. Let cool completely.
- Peel eggs and slice them lengthwise.
- Remove yolks and place them in a separate bowl. Set egg whites aside.
- Mash the yolks with a fork until crumbly.
- Add mayonnaise, seasoning salt, mustard, pickle relish, lemon juice, Worcestershire sauce, salt, and pepper. Mix until smooth and creamy.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Sprinkle with paprika for garnish.
Notes
Use eggs that are at least a week old for easier peeling. The filling can be customized to taste - add more mayo for creaminess or extra mustard for tang. For a fancier presentation, use a piping bag to fill the egg whites. Can be made ahead and stored covered in the refrigerator. Greek yogurt can be substituted for mayo for a lighter version.