Deviled Eggs

Deviled Eggs are something I fondly remember while growing up in North Carolina. It seemed that when my grandmother made them, everyone knew that it was a special day. My family always ate Sunday dinner together, and my grandmother would go all out, especially if extra company was coming. When they were on the table, I swear I ate a dozen of them without even breathing!

These eggs are easy to do, and they are great for an appetizer, picnic, or just to be served alongside the Sunday bird. Here's the recipe that was passed down to me from my grandmother, with just a few modifications.

8 large eggs
1/4 cup mayonnaise
2 tbsp sweet pickle relish
1 1/2 tsp yellow mustard
Salt and pepper to taste

-------------------------------------
Hard boil eggs and allow to cool, then peel.

Cut the eggs in half lengthwise, then remove yolks and place in a small bowl. This makes 16 deviled eggs.

Using a fork, mash the yolks and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.

Fill the egg whites evenly with yolk mixture.

Store covered in the fridge until ready to serve.

Notes: Go Wild! Sprinkle a little paprika on top of the eggs to give them a little color. Or add some gherkins or pimentos. I've even known people to use capers, or even top them with Spam. Use your imagination.

If you want to be 'fancy', place the filling mixture in a piping bag and, using a decorating tip, fill the eggs with the mixture. (if you don't have a piping bag, you can use a ziploc bag and snip one corner off to insert the tip)