So what do you do with all those hard-boiled eggs leftover from Easter? The answer is simple, egg salad or deviled eggs. I haven’t had deviled eggs in awhile, so the choice was easy.

1 dozen eggs (hard-boiled)
2 teaspoons Dijon mustard
1/3 cup real mayonnaise
1 tablespoon minced onion
1 tablespoon sweet relish
Salt and pepper, to taste

Peel the eggs. Using a knife, slice each egg in half, lengthwise. Carefully remove the yolk and place in a small mixing bowl. Arrange the egg white halves on a serving dish.
Using a fork, mash up the yolks and combine with the mustard, mayonnaise, onion, relish, and salt and pepper. Spoon egg yolk mixture into the egg white halves. Top each egg with a sprinkle of paprika.