Mom’s original recipe for creamy deviled eggs with a little kick of wasabi mayonnaise gives this classic a more modern edge.
Prep Time::10 mins
Cook Time::5 mins
Additional Time::10 mins
Total Time::25 mins
Servings::24
Yield::24 deviled egg halves
Ingredients
12 eggs
ΒΌ cup wasabi mayonnaise
6 tablespoons creamy salad dressing, such as Miracle Whip
2 tablespoons sweet pickle relish
1 tablespoon prepared yellow mustard
garlic salt to taste
ground black pepper to taste
1 pinch paprika, for garnish
Directions
Cover eggs in a saucepan with cold water. Bring water to a boil, then immediately remove from the heat. Cover and let eggs stand in hot water for 10 to 12 minutes.
Remove eggs from hot water, cool under cold running water, and peel. Slice eggs in half lengthwise and set whites aside.
Place egg yolks into a bowl with wasabi mayonnaise, salad dressing, relish, mustard, garlic salt, and pepper; mix to combine. Spoon mixture into egg whites and sprinkle paprika over top. Refrigerate until ready to serve.