Tried & True Deviled Eggs

6 large eggs
1½ tablespoons “sweet” pickle relish
1½ tablespoons mayonnaise (preferred Best Foods’ low-fat)
1 teaspoon Dijon, Grainy mustard or Yellow mustard
⅛ teaspoon of salt or to taste
Fresh ground pepper (a dash sufficient) or to taste
Garnish with a sprig of fresh dill and paprika

Place the eggs in a saucepan and submerge them in water (approximately 3 to 4 inches). Over medium heat, bring the water to a boil. Remove the pan from the heat; cover it; and let the eggs sit for 15 minutes.

Lay out a small mixing bowl, a plate, and a cutting board. Remove the eggs from the saucepan and place them in a bowl. Empty the saucepan, fill it with water, and add ice. Peel the shells off the eggs under running cold water while dipping them in the ice water. Set the peeled eggs on the cutting board. Slice the eggs in half (lengthwise).

Gently remove the yolk and place them in the mixing bowl. Add mayonnaise and mash the yolks. Now, add to the bowl salt, relish, mustard, and pepper. Mix or stir well with a fork. The mixture is ready to be spooned into the egg white halves.

Finally, garnish to taste. Best served slightly chilled.

Diva Tip:

• If you prefer spicy Deviled Eggs, add some sriracha sauce to taste.