Indi's Devilishly Good Eggs!

• 12 large eggs
• 6 tablespoons mayonnaise, to taste
• 3 tablespoons prepared horseradish, to taste (try HOT!)
• 2 tablespoons dill pickle relish, to taste
• 1 teaspoon black pepper
• 14 teaspoon salt
• 1 teaspoon cayenne (optional)
• 1 teaspoon Dijon mustard (optional)

1. Boil eggs.
2. (I use the Julia Child method!)
3. Peel.
4. Split in half and plate, cover and chill while making filling.
5. Put the yolks in a mixing bowl.
6. Combine remaining ingredients in the yolk bowl (you can use a food processor, but mine is called a "fork" -- ) Mix well, until creamy consistency.
7. Either cover and refrigerate, or place in ziploc baggie and refrigerate for about 2 hours (until thoroughly chilled!
8. ).
9. Spoon filling into eggs, or if you want to get fancy :) snip a hole in the corner of your baggie, and pipe into eggs.
10. Serve chilled!

eggs, mayonnaise, horseradish, dill pickle, black pepper, salt, cayenne

Taken from www.food.com/recipe/indis-devilishly-good-eggs-251504 (may not work)