Wednesday, April 21, 2010

Deviled Egg Dip

I know that Easter is well behind us but the next time you're wondering what to do with a surplus of eggs, this may help :)

8 hard boiled eggs
1/4 cup light mayo
1 Tbsp. dijon mustard
2 Tbsp. dill pickle relish
4-5 dashes of hot sauce
salt and pepper to taste
chives for garnish

Puree eggs with mayo, mustard, hot sauce, salt and pepper. Stir in pickle relish and top with chives. Chill for one hour and serve with crusty bread.