Everything Deviled Eggs

If you have a few extra hard boiled eggs (and I'm guessing you might right now:@), these Everything Deviled Eggs are a different twist on an old favorite. The idea would also be fun to tuck away for Mother's Day brunch. The recipe comes from the seasonal magazine Ma gets from her Giant Food Store. The topping adds a little bite and crunch, and it does get sprinkled on right before serving. These eggs are best sprinkled with the topping and eaten the same day.

Recipe easily scaled down.

My Deviled Egg Pinterest Board can be found here.

Everything Deviled Eggs-from Giant Savory Magazine

12 large eggs, hard boiled and peeled

2 green onions, very finely minced

1/4 C mayonnaise

2 Tblsp sweet pickle relish

1 Tblsp Dijon mustard

S&P to taste-I suggest your favorite seasoned salt with paprika, I used Lawry's

Topping, mix in small bowl:

1 tsp poppy seeds

1 tsp sesame seeds

1 tsp dried minced onion

1. Cut Eggs in half lengthwise, pop yolks into bowl.
2. Mash yolks, stir in everything else except topping.
3. Fill whites with yolk mixture.
4. Right before serving, sprinkle eggs with topping.

Eat well and have a happy day:@)