Deviled Eggs - Rachael Ray

• 12 eggs
• 4 tablespoons mayonnaise
• 2 tablespoons onion grated
• 2 tablespoons pickle relish
• 1 clove garlic grated
• 1 tablespoon dijon mustard or yellow
• 3 teaspoons hot sauce
• 1 teaspoon worcestershire sauce
• 1 teaspoon sweet paprika
• salt
• red chile Thinly sliced, such as fresno for garnishing

1. Place the eggs in pot, cover with cold water and bring to a full boil. Turn off the heat, cover and let stand for 10 minutes; drain and run under cold water until cool enough to handle.
2. Peel the eggs and halve lengthwise (or trim the tops to expose the yolks, then trim the bottoms to stand the eggs upright). Remove the yolks; transfer to a bowl. Add 3 tbsp. mayo, the onion, relish, garlic, mustard, hot sauce, worcestershire and paprika; season with salt and pepper. Mash until smooth; add the remaining mayo if the mixture is dry.
3. Cut a corner off a resealable plastic bag; fill it with the yolk mixture. pipe into the egg whites. Garnish with a bull's-eye chile slice.

eggs, mayonnaise, onion, pickle relish, garlic, hot sauce, worcestershire sauce, sweet paprika, salt, red chile

Taken from www.yummly.com/recipe/Deviled-Eggs---Rachael-Ray-1196477 (may not work)