These deviled eggs with relish have filling made right in the food processor for the lightest, fluffiest deviled egg filling ever. I like to make the filling in advance and pipe it in right before serving to avoid any mess.
True life, I don't like eggs all that much. It's a texture thing, and the overwhelming smell is just...not enough to negate the idea of a cheap+sustainable+healthy protein. BUT, because everyone else likes eggs, and I know how good they are for us, I really want to like them.
So, imagine my sadclown surprise when my magazine editor assigned me deviled eggs for our July feature. It was surprising because mainly I choose my own topics, but I'm always asking for direction because I'm eager to please and insecure....