1 1/2 cups cooked beef (about 1/2 pound); chopped
1/3 cup Duke’s mayonnaise
2 teaspoons whole grain mustard
3 tablespoons onion; chopped
1 teaspoon whole capers; drained
1 teaspoon Heinz Worcestershire sauce
1 teaspoon Sriracha sauce (I used a large pinch of cayenne)
2 teaspoons Vlasic sweet pickle relish (I used a dill relish)
3-4 tablespoons curly parsley (I substituted chopped green onions, you could simply omit both)
Place ingredients in the bowl of your food processor (minus the parsley or green onion) and pulse a few times, scraping down sides if necessary. When the are all reduced in size (just eyeball it), transfer mixture to a storage container.
Stir in chopped parsley or green onions if you’re adding them. They do make the deviled beef look more interesting but are not needed for flavor.
Cover and refrigerate the spread for at least an hour to allow the flavors to meld. Even better, refrigerate for 24 hours for best flavors.
Serve cold with crackers or spread on bread for sandwiches.