Best Deviled Eggs

• 12 medium eggs, hard boiled
• 1/2 cup mayonnaise
• 1 tablespoon sweet pickle relish
• 1 tablespoon vinegar or 1 tablespoon pickle juice
• 1 teaspoon dry mustard
• 1 tablespoon onions, grated or 1 tablespoon chives, minced
• 1 teaspoon Worcestershire sauce
• 1/4 - 1/2 teaspoon hot sauce (optional)
• 1/2 teaspoon salt
• fresh pepper
• paprika

1. Slice eggs carefully and remove the yolks into a bowl by gently squeezing the egg. Mash the yolks thoroughly with a fork. ***THIS STEP IS VERY IMPORTANT FOR A SMOOTH FILLING. Do not add any ingredients to the yolks until they're finely pulverized or else you'll end up with lumps.***.
2. Add remaining ingredients (minus paprika) and mix very well. Taste and adjust ingredients to taste.
3. Put filling into an icing bag* and pipe the filling into the center of the eggs pulling a little up toward the top of the white for an evenly distributed filling.
4. Garnish with a light sprinkling of paprika. Refrigerate until use.
5. * If you don't have an icing bag: take a ziplock bag and cut 3 small slits in one corner with a scissor. Add filling and pipe out of the corner of the bag. (You can also use a small spoon to dollop in the filling if you don't want to get too fancy.).

eggs, mayonnaise, sweet pickle, vinegar, mustard, onions, worcestershire sauce, hot sauce, salt, fresh pepper, paprika

Taken from www.food.com/recipe/best-deviled-eggs-345248 (may not work)