3 Easy Dishes To Whip Up In A Flash For Last Minute Guests

WHAT YOU'LL NEED

1 dozen large eggs, room temperature
1/2 cup mayonnaise
4 teaspoons yellow mustard
1 tablespoon sweet pickle relish, plus 1 teaspoon relish juice
Salt and pepper
Sliced green olives, for garnish

1. Bring a large pot of water to a boil. Add the eggs and boil for about 15 minutes.
2. Drain the eggs in a colander in the sink and run cold water over them to cool them quickly.
3. Peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a bowl, reserving the egg whites on platters.
4. Mash the egg yolks with a fork until smooth. Add the mayo, mustard, relish, and relish juice and stir to blend. Add salt and pepper to taste.
5. Transfer the yolk mixture to a Ziploc bag and zip it closed. Cut a small hole in one of the bottom corners of the bag. Squeeze the yolk mixture through the hole into the egg whites.
6. Top with sliced olives. Place in the fridge until you’re ready to serve, up to 1 hour.