Mikey's Outlaw Deviled Eggs

  • 6 Large boiled eggs
  • 3 Tbs Mayonaise
  • 1 Tsp Mustard
  • 1 Tsp Relish (Sweet or Dill)
  • 1 Green Onion chopped fine
  • Salt and pepper (about 1/8 tsp each)
  • Mikey's Spice


Place eggs in a medium saucepan, cover with 1 inch of water, and bring to a boil over high heat. Remove from the heat immediately, cover, and let stand for 15 minutes.

Transfer the eggs to a bowl of ice water with Ice and cool for 5 to 10 minutes. Peel eggs and slice each in half lengthwise. With a small spoon, scoop the yokes into a bowl and mash. Add the mayonnaise, mustard, pickles and green onion and mash with a fork until smooth. Season with salt and pepper and mix well.

Carefully spoon equal portions of yoke mixture onto egg whites. Sprinkle Mikey's Spice on top of the eggs. Serve at room temperature. Arrange the egg halves on a serving plate.