Deviled Eggs
When life gives you hardboiled eggs, “devil” them! 
Deviled eggs are always a big hit. Most people like them, but don’t take the time to prepare them. Plus they don’t know the secret for the smooth, creamy filling. Read on to find out for yourself.
How to Make Deviled Eggs
To “devil” simply means to add lots of seasoning. The most common flavors for deviled eggs are mayonnaise, mustard, and a dusting of paprika. Variations abound. Try horseradish if that’s your thing, some minced scallions and curry powder for a different twist, or even a dash of Worcestershire sauce to perk things up. Our favorite recipe sticks to the basics and adds sweet pickle relish.
6 large eggs
3 Tbl. mayonnaise
2 tsp. mustard
3 Tbl. sweet pickle relish
salt and pepper to taste
paprika (optional)
1. To hard-boil eggs: Keep shell from cracking when boiling eggs by poking a hole in the air sac at the wide bottom (use a pushpin). Bring a large saucepan of water (enough to cover eggs) to a boil. Put cold eggs in boiling water, adjust to a simmer. Cook for 12-15 min. Cool eggs immediately with cold water.
2. When eggs have cooled, crack shell and peel. Cut each egg in half; remove the yolks and place them in a small mesh collander/sieve over a small bowl.
3. Here’s the secret! Use the back of a spoon to push the cooked yolks through the mesh collander into the small bowl.
4. Add mayo, mustard, and pickle relish to yolks. Stir to mix well.
5. Season with salt and pepper. Add more mustard/relish/etc. if necessary to achieve desired taste and creamy texture.
6. Transfer yolk mixture to a pastry bag fitted with a large star tip. OR use a zipper top bag with a clipped corner. Pipe filling into egg white halves.
7. Place eggs on serving plate and sprinkle with paprika, if desired.
