Creamy Egg Appetizer (Print Version)

# Ingredients:

01 - 12 large hard-boiled eggs, shells removed with care.
02 - Half a cup of mayo.
03 - 2 teaspoons of yellow mustard.
04 - A pinch of cayenne pepper.
05 - A few spins of black pepper from the grinder.
06 - 1/2 teaspoon of salt (kosher works great).
07 - 1 tablespoon of optional pickle relish.
08 - Dusting of smoked paprika to finish.

# Instructions:

01 - Cut the eggs lengthwise into two parts.
02 - Gently scoop the yolks out into a medium bowl, then arrange the whites on a serving dish.
03 - Grab a fork and smash the yolks until they’re crumbled super fine.
04 - Stir the mayo, mustard, salt, black pepper, cayenne, and relish (if using) into the yolks until silky smooth.
05 - Pop the yolk mixture into a zip-top bag, squeeze it to one corner, snip the tip, and pipe into the egg whites.
06 - Sprinkle smoked paprika lightly over the tops.

# Notes:

01 - Be gentle peeling the eggs to keep the whites intact.
02 - Store in the fridge and serve within 24 hours.

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