Deviled Eggs

The filling for basic Southern-style deviled eggs is nothing more than egg yolks, mayonnaise, mustard and sweet pickle relish.
Note: This recipe is based on 12 eggs. To do more eggs just adjust the ingredients accordingly.Helpful Hint: If you love deviled eggs, but hate to peel them, most major groceries have boiled eggs in packs ready for use. They are cheap and convenient.

Ingredients:
12 large Eggs
4 tablespoons Mayonnaise
3 tablespoons Sweet Pickle Relish
2 teaspoons Yellow Mustard
1/4 teaspoon Salt
Black Pepper (just a little)
Paprika as garnish

Preparation:
Place eggs in an appropriate size pot (Depends on number of eggs.).
Add cold tap water to 1 inch above eggs.
Heat on high until boiling. Watch close at this stage because you need to time the boil.
When water reaches a rolling boil, time for 1 minute exactly and turn off heat.
Remove the pot from the stove and let the water completely cool down. This cooling is important because it finishes the egg cooking process. This can be done the night before so the eggs are ready to peel the next day if you prefer.
The eggs are now ready to peel.
After peeling, slice the eggs in half lengthwise.
Carefully remove the yolks and place them in a medium bowl. A teaspoon can help remove the yolks without damaging the egg white.
Mash the yolks with a fork until all the pieces are completely broken up.
Add the relish a little at a time, mix and taste. Continue until you can just taste a little pickle in each bite. Careful not to add too much pickle relish, it can overpower the egg flavor. Try not to add too much of the relish juice, this will make your mixture too thin.
(I prefer to add the relish first so you can see how much your adding. If you add the mayonnaise first, it will cover up the relish as you mix it in and make it difficult to judge the amount of relish you've added.)
Mix in the mayonnaise a couple of spoons at a time until the mixture is like a thick pudding.
Mix in the mustard.
Add the salt and pepper to taste. Careful not to over salt.
The egg filling is now ready.
Place the egg white halves on a large platter.
Using a Quart Zip bag, cut a small piece off one of the bottom corners to make a squeeze bag. Similar to the bags used to decorate cakes.
Spoon the yolk mixture into the bag and close the top.
Gently squeeze the mixture into each egg half until a slight hump above the egg is formed.
Sprinkle lightly with Paprika as a garnish. This step is optional but it makes the eggs look much better and doesn’t change the flavor.