So if you want a super easy finger food that people will love for your next barbecue, then just make these deviled eggs.
15 eggs, hard boiled and peeled
1 oz. cream cheese
2 Tbsp. sweet relish
4 Tbsp. mayonnaise
2 tsp. dijon mustard
1 tsp. lemon juice
1/8 tsp. freshly ground black pepper
3-4 Tbsp. chopped fresh chives
Cut eggs in half lengthwise and carefully scoop out yolks and place in large bowl. Place the egg halves on a plate or dish. To keep them from sliding around I like to use butter lettuce as the foundation. Plus it looks nice.
Add cream cheese, relish, mayonnaise, dijon mustard, lemon juice, and pepper to the mashed egg yolks. Stir with a fork until combined and smooth.
From here you can scoop the filling into the egg halves with a spoon, but to make things easier this is what I do...
Scoop the filling into a quart-size Ziploc bag. Get all the air out and seal the bag. Snip one corner of the bottom of the bag for the filling to squeeze out of, like so...
Sprinkle the tops of the eggs with paprika and the chopped chives. Cover and refrigerate until ready to eat.