Deviled Eggs
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| 1 dozen | eggs |
| pickle relish | |
| mustard | |
| mayonnaise | |
| salt and pepper | |
| paprika |
| Cover eggs in saucepan with cold water. Heat until water boils. Take pan from heat. Cover. Let stand off heat 25 minutes. Set saucepan in sink and run cold water to cool eggs quickly. Shell eggs. Cut eggs in half, length wise. Scoop out yoke. Mix yoke with Pickle relish, mustard, mayonnaise, salt and pepper to taste. Place mixture back into egg whites. Sprinkle with paprika. |
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