Deviled Eggs

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  6 Egg, Whole, Large(264g)
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  0.3 cup Mayonnaise, Regular
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  0.8 tsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  0.3 tsp Tony Chachere's Original Creole seasoning blend
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  1 tbsp Sweet Pickle Relish

  Sweet pickle relish. Found near ketchup and mustard.

Instructions

1. 1Place the eggs in a stockpot and cover with cold water by one inch. Cover with a lid and bring to a rolling boil over high heat (about 8–10 minutes).
2. 2Once boiling, remove from heat and keep the lid on for 12 minutes—the residual heat will cook the eggs through until the yolks are fully set and no longer translucent.
3. 3Transfer the eggs to a bowl of ice water using a slotted spoon and chill for 5 minutes until cool enough to handle.
4. 4Peel the cooled eggs under cool running water (the shells will slip off more easily), then slice each egg in half lengthwise and carefully pop out the yolks into a separate bowl.
5. 5Mash the yolks together with the mayonnaise, Dijon mustard, Tony Chachere's Creole Seasoning, and sweet pickle relish until smooth and creamy, adjusting seasoning to taste.
6. 6Transfer the yolk mixture into a piping bag fitted with a round or star tip, then pipe into each egg white cavity until filled, or use a small spoon to stuff each white.
7. 7Divide the deviled eggs evenly into 2 airtight containers while at room temperature, cover, and refrigerate until serving (up to 3 days ahead).
8. 8Garnish with paprika, chopped bacon, or sliced green onions just before serving.