Ingredient Checklist


Instructions Checklist
  • Place the eggs in pot, cover with cold water and bring to a full boil. Turn off the heat, cover and let stand for 10 minutes; drain and run under cold water until cool enough to handle.

  • Peel the eggs and halve lengthwise (or trim the tops to expose the yolks, then trim the bottoms to stand the eggs upright). Remove the yolks; transfer to a bowl. Add 3 tbsp. mayo, the onion, relish, garlic, mustard, hot sauce, worcestershire and paprika; season with salt and pepper. Mash until smooth; add the remaining mayo if the mixture is dry.

  • Cut a corner off a resealable plastic bag; fill it with the yolk mixture. pipe into the egg whites. Garnish with a bull's-eye chile slice.