Deviled Eggs

ingredients

2 dozen eggs
Mayonnaise (approx. two wooden spoonfuls)
A small pile of mustard (maybe about a true tablespoon or two)
Salt and pepper.
Sweet pickle relish (using a fork about three to four fork fulls)
Lemon Juice
Paprika

directions

1
Place eggs in saucepan with enough water to cover and bring to boil. Cover with lid and reduce heat to simmer for 15 minutes. Immediately drain eggs and place in ice water or very cold water, (this reduces dark coloring of yolks.)
2
Peel and slice length wise, remove yolks into small bowl.
3
Mash yolks very fine with fork. Add mayonnaise-(not salad dressing), mustard and salt and pepper and pickle relish.
4
Stir all this together then add a couple of drops of lemon juice.
5
The lemon juice will protect against dark coloring of yolks also. Stir again. Fill whites with yolk mixture.
6
Place them on a plate and sprinkle with paprika.

notes

I just throw stuff together by sight so you are going to have to make them to get exact measurements. I usually make at least 2 dozen at one time so I just try not to make them dry. I always figure 2 whole eggs per person.

Source: Dorothy Hoyt