Deviled Eggs

Ingredients
7 large eggs – If serving a large group, add more eggs
1/4 cup mayonnaise – Salad dressing can also be used
1 1/2 tablespoons sweet pickle relish – You can change the taste by using dill relish
1 teaspoon prepared mustard – Spice up your deviled eggs by using brown mustard
Salt and pepper to taste
Paprika as a garnish

Remove the eggs from the refrigerator and allow them to warm to room temperature before beginning this recipe. This will help make the eggs easier to peel. It is also better to use eggs which are at least a couple of days old if you want eggs that are easy to peel. Eggs that are too fresh will result in torn whites which aren’t visually appealing. However, don’t throw torn eggs away; they can be used in salads.

Boil, peel and cut the eggs in half. Remove the egg yolks and place them in a bowl and set them aside. Arrange the egg whites on the serving platter and set them aside until you are ready to fill them.

Mash the yolks with a fork. Add the mayonnaise, relish and mustard. Season the mixture with salt and pepper to taste. Stir until well mixed. Remember to adjust the amounts if you prepare more eggs than this recipe specifies.

Fill each egg white with a small amount of egg yolk mixture, trying to ensure each has the same amount. Sprinkle a little bit of paprika on each egg. You can also garnish with thin slices of sweet gherkin pickles, pimentos or green olive slices if you like. Store the completed eggs in the refrigerator until time to serve.

It is best to use a container specifically designed to transport deviled eggs, however any pie or cake caddy will do. Try to avoid using plastic wrap next to the egg yolks or the wrap will stick. Enjoy!