|Copyright, Doug Kapustin Photography, 2013|
the small things that really are the essence of life. I don’t want to miss the small things anymore because they help me to be fully appreciative and present in the here and now.
15 extra large eggs, hard-boiled, cooled, and peeled
½ cup plus 1 tbs. good mayonnaise (I use Hellman’s)
3 tbs. dill pickle relish (sweet relish works too)
2 tsp. Dijon mustard
¼ cup finely diced white onion
Salt and white pepper to taste
Chives and paprika for garnish
Halve 15 eggs lengthwise, and carefully remove yolks into mixing bowl. Place empty egg whites on a plate for filling.
Arrange deviled eggs on a serving platter, then sprinkle with chives and paprika. Refrigerate for at least 1-2 hours, covered until ready to serve.