Hickory House Deviled Eggs

• 6 eggs
• 1 medium red potatoes, peeled and cut into 8 pieces
• 1 tablespoon salt
• 2 tablespoons sweet pickle relish
• 2 tablespoons mayonnaise
• 1 tablespoon prepared yellow mustard
• 2 tablespoons chopped chives

1. Put eggs and potatoes into medium pot and add enough cold water to cover them by 1 inch.
2. Add salt and simmer over medium-high heat for 10-15 minutes.
3. Reduce heat to medium-low and gently simmer for 9 more minutes.
4. Remove potatoes with slotted spoon and place in medium bowl.
5. Put eggs under cold running water to let cool 3 minutes.
6. Add mayonnaise, relish and mustard to potatoes, thoroughly mashing together with a fork.
7. Set aside.
8. Peel and cut eggs in half lengthwise.
9. Carefully scoop out yolks add them to the potato mixture and mash together with a fork.
10. Spoon filling onto hard-cooked whites, mounding filling slightly and covering whole cut side of egg.
11. Garnish with chopped chives.

eggs, red potatoes, salt, sweet pickle, mayonnaise, yellow mustard, chives

Taken from www.food.com/recipe/hickory-house-deviled-eggs-115257 (may not work)