DEVILED EGGS


2 dozen eggs, boiled

6 tbsp. Mayonnaise

2-1/2 tbsp. Dill Relish (I like Dell Dixie)

3 teaspoons Worcestershire Sauce

1-2 teaspoons Mustard

Salt to taste

Ziploc Bag


Place eggs into a large pot with enough cold water to cover and bring to a boil.  Boil for 10 minutes.

Remove the pot from heat and pour off the water.  Let cool.


Peel the eggs and then cut in half lengthwise.  Remove the yolks from the eggs, placing them in a medium mixing bowl.  Place the white part of the egg in a deviled egg tray or a plate.  


Using a hand mixer, add all the ingredients and mix well.


If the mixture seems to dry, add more mayo, dill relish, and mustard until you get it to a thick, paste-like consistency.


Open a gallon size ziploc bag and spoon in the yolk mixture and smoosh (how do you like that recipe lingo?) all of the way down to the bottom of the bag.  Cut a small piece of one of the corners off.  Close the bag and then remove the air...twist the bag one or two rotations holding the bag in the corner of your hand between the thumb and your index finger. 


Squeeze the mixture into each egg half.


Top with your choice of ingredients...pimentos, bacon, paprika, etc.


Cover and refrigerate.