Classic Deviled Eggs

I'm late! I'm late! For a very important date!

Well, almost, it is still Easter Sunday technically, but I'm sure everyone has already had their dinner. Steven and I were in West Virginia this weekend visiting with my grandpa, aunt, uncle, and cousin. My parents came too. It was a full house! Because we all traveled in we actually had our Easter dinner yesterday and I made our Classic Deviled Eggs. It wouldn't be Easter without them.

This recipe is barely a recipe...it's 5 ingredients. And, I'm pretty sure this is a very common recipe. That said, many times I'll put a twist on my family recipes here on my blog, but not this time. Sometimes you just don't mess with perfection. Make perfect deviled eggs, here's how...

Ingredients - Makes 24
1 Dozen Large Eggs
1/3 - 1/2 C Hellmann's Mayo (no Miracle Whip!)
2 - 3 T Sweet Pickle Relish
1 T Yellow Mustard
Pepper
Garnish with Paprika

Directions
Cook the eggs: Put the eggs in a large pot and cover by 1 inch of cool water. Bring the eggs to a boil. Turn the heat down and simmer the eggs for 5 minutes. Cover the eggs and remove from the heat. Keep the eggs covered for 10 minutes to finish cooking. Drain and run the eggs under cold water. Once you can handle the eggs, crack each one a little, and put into very cold water. Peel the eggs under cold running water and pat dry.

Devil the eggs: Cut each egg in half vertically and pop out the yolk. Put all the yolks in a medium bowl. With a fork mash the egg yolks until they are finely crumbled. Then add the mayo, mustard, relish, and a pinch of pepper. Stir together until well blended and no lumps are left. Taste and adjust ingredients as necessary (you shouldn't need salt).

Serve the eggs: Put the egg whites on a platter. Fill the hole of each egg half evenly with the yolk mixture. Sprinkle the tops with a little paprika for garnish and serve. These can be covered and refrigerated for up to 4 hours. I hope you enjoyed your Easter Sunday!