Deviled Eggs

12 large eggs, *hardboiled and peeled

1/2 cup real mayo 

2 1/2-3 T. dill relish (more, if desired)

2 t. mustard

1/2 t. salt or a bit more, if desired

dash of pepper

Smoked or regular paprika for sprinkling

*Gently place eggs in single layer in large pot, covering eggs with one inch of water.   Bring just to a rapid boil.  Immediately remove from heat, cover pot, and allow to sit for 17 minutes.  Add 3 minutes for jumbo eggs.  Immediately drain hot water, and replace it with ice water.  Allow eggs to sit in ice water 10 minutes.   With pot covered, shake the pot vigorously, allowing the eggs to crack all over.  Then peel under cold running water, starting at the larger end.  The air pocket gives you something to grip.  

Using a small, very sharp knife, slice eggs in half lengthwise.  Carefully remove the yolks into a separate bowl, placing whites on a paper towel to drain any excess moisture.  

Mash yolks well with a fork.  Add mayo, mustard, dill relish, and salt and pepper, mixing well.  Adjust ingredients to taste.  I typically add more mayo and salt.

  Using a small spoon (like a teaspoon), fill egg whites with yolk mixture.  

Arrange filled eggs on a cutting board or other surface and sprinkle with paprika.  Then, transfer the garnished eggs onto your egg plate or other serving dish.  (Garnishing directly on your serving dish leaves a mess).

 Tips on eggs for this recipe:  

*Do not use fresh eggs.  Eggs over a week old will peel easier.  

*Before preparing deviled eggs, place the carton of eggs on its side for a day.  You will have perfectly-centered yolks!