6 hard-cooked eggs, peeled, cut in half, yolks mashed in a bowl
1?4 cup plus 1 teaspoon of mayonnaise
2.5 teaspoon of Dijon mustard (or use plain yellow mustard for milder flavor)
1?4 teaspoon of garlic powder
1 tablespoon of sweet pickle relish, drained (blot up excess liquid)
(to taste) salt/pepper
Paprika for sprinkling on top
Combine the thoroughly mashed yolks with the mayo, blend mustard, garlic powder,
relish. Taste, then add salt/pepper to your liking.
Fill the egg whites evenly with the mixture. Many people sprinkle paprika on the
finished halves, but why not a crisp-cooked bacon curl, or a slice of pimento-stuffed green olive?
(Superb tip for hauling deviled eggs by the dozen or the hundreds to a large event: Mix the yolks as usual, put into a heavy sealable bag, put the bag into the ice chest. You may want to rinse the whites to remove any yolk residue, than put the whites in a Tupperware container – or in sealable bags - in cold water. Put that in the ice chest also. When you arrive, drain the whites on paper towels, set them on your
serving tray, snip a small corner out of the yolk bag and squeeze the yolks into
the whites as if the bag were a pastry tube.)