Deviled Eggs

• 12 eggs
• 1/2 tsp. salt
• 2 dashes of pepper
• 4 Tbsp. sweet pickle relish
• 1/4 c. plus 1 tsp. mayonnaise dressing
• 1 tsp. creamy Hellmann's Dijonnaise or 1/2 tsp. prepared mustard

1. Place 12 fresh, uncracked eggs in pan and cover with cold water.
2. Bring to a boil and lightly cook on low for 18 minutes. The water should just barely boil.train water and place eggs in ice water to cool.track and peel shell from hard-boiled eggs. Cut in half lengthwise on cutting board.
3. Spoon out egg yolk and place in bowl.
4. Mash yolks with fork until fine.
5. Add salt, pepper, mayonnaise and sweet pickle relish.
6. Whip to creamy consistency.
7. Add Dijonnaise or prepared mustard and mix and whip again.
8. Taste and adjust according to your taste.
9. Pickle relish varies according to brands.
10. If you prefer a bit more sour, add an additional teaspoon or so of sweet pickle relish.
11. (Do not thin the mixture too much or the mixture will not mound nicely in the whites.)
12. The sweet pickle relish also serves to sweeten the mixture.
13. Fill whites with yolk mixture and sprinkle with paprika. Cover with plastic wrap and place in refrigerator.

eggs, salt, pepper, sweet pickle relish, mayonnaise dressing, dijonnaise

Taken from www.cookbooks.com/Recipe-Details.aspx?id=153127 (may not work)