You will need: ¼ cup Hellmann’s Olive Oil Mayonnaise, ¼ cup yellow traditional mustard, 2 tbsp. pickle relish (sweet or dill), 6 eggs
First – boil a pot of water on the stove. Wait until you see the water bubbling. Then use a spoon (you don’t want them to crack!) to carefully place all 6 eggs in the pot. Let them boil for about 20 minutes – or until they can float on the top of the water!
Once your eggs have cooled, shell them – and cut them half in two. Carefully spoon out the yolks and place all the yellow into a soup bowl. Put eggs white on a plate or a cool egg platter.
In the soup bowl with the egg yolks, add your mayo, mustard and pickle relish (pick sweet or dill depending on if you like them with more of a sugar taste or pickle!) Use a fork and mash all the ingredients together!
Take a spoon and fill each egg white pocket with the yolk mixture. Sprinkle with paprika or add a sprig of parsley for decoration! You are done – you just made fabulous deviled eggs.
Enjoy – this is a gluten-free meal. What a bonus.