Deviled Eggs

Deviled eggs are a classic recipe and perfect for the holidays, Easter, potlucks, parties, and other gatherings. According to Wikipedia: "The term deviled, in reference to food, was in use in the 18th century with the first known print reference appearing in 1786. In the 19th century, it came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity". They’re easy to make, only have a handful of ingredients and most people love them.

Ingredients:

• 6 large eggs
• 2 tablespoons mayonnaise
• 1 1/2 tablespoons sweet pickle relish
• 1 teaspoon prepared mustard
• 1/8 teaspoon salt
• Dash of pepper
• Garnish: paprika

How to make it:

1. Place eggs in a single layer in a saucepan; add water to a depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand for 15 minutes.
2. Immediately drain and fill the saucepan with cold water and ice.
3. Firmly tap each egg on the counter until cracks form all over the shell. Peel under cold running water.
4. Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Add mustard, relish, salt, and pepper. Stir well.
5. Spoon egg yolk mixture into egg whites. Garnish with paprika, if desired.