Servings: 24 DEVILED EGGS

1 dozen large eggs 1 dozen large eggs
1 tablespoon yellow mustard 1 tablespoon yellow mustard
¼ to ⅓ cup avocado oil mayonnaise ¼ to ⅓ cup avocado oil mayonnaise
3-4 tablespoons chopped pickles or relish 3 to 4 tablespoons chopped pickles or relish
¼ teaspoon sea salt ¼ teaspoon sea salt
¼ teaspoon black pepper ¼ teaspoon black pepper
OPTIONAL TOPPINGS: subheading: OPTIONAL TOPPINGS:
Sprinkle of paprika, hot sauce or sriracha, chopped fresh parsley, snipped fresh chives, capers, pimientos, sprinkle of cayenne, caviar, cooked, crumbled bacon or an olive slice Sprinkle of paprika, hot sauce or sriracha, chopped fresh parsley, snipped fresh chives, capers, pimientos, sprinkle of cayenne, caviar, cooked, crumbled bacon or an olive slice

Place eggs in the bottom of a large pot and cover with cold water.
Bring water to a boil over high heat. Turn off heat, cover the pan and let the eggs sit for 20 minutes.
Drain the eggs and rinse them with cold water. (Alternatively you can do Instant Pot hard boiled eggs.)
Peel the cooled eggs then cut in half lengthwise. Scoop out the yellow yolks and place them in a small bowl. Plate egg white halves on serving plate.
Use a fork to mash the egg yolks. Add the remaining ingredients and mix well. Season the mixture to taste with extra salt and pepper as needed.
Fill each egg half with the yolk mixture, mounding it up a little. Sprinkle with any desired toppings and serve.