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This easy deviled egg recipe is perfect for your Easter brunch spread—and a great use for all those extra hard-boiled eggs you decorated. To get the recipe, visit our profile and click the “likeshop” link, then click on the image that corresponds to this video. To save the recipe with MyRecipes, simply tap the heart icon. 🩷 Ingredients ⁃ 12 large eggs ⁃ 6 tablespoons mayonnaise ⁃ 4 teaspoons dill pickle or sweet relish ⁃ 1 ½ tablespoons yellow mustard ⁃ 2-4 dashes hot sauce ⁃ 2 tablespoons chopped fresh chives, plus more if desired Directions 1. Place 12 eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out the hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle. 2. Peel the eggs and halve lengthwise with a sharp knife. Gently remove the yolks and place in a food processor (see Tip). Add 6 tablespoons mayonnaise, 4 teaspoons relish, 1 1/2 tablespoons mustard and 2 to 4 dashes hot sauce to taste; process until smooth. Add 2 tablespoons chives and pulse until just combined. 3. Spoon about 1 tablespoon of the filling into each egg white half. Just before serving, sprinkle with more chives if desired.