Deviled Eggs

Makes 12 halves

6 eggs
¼ cup mayonnaise
2 ½ t yellow mustard
1 ½ T sweet pickle relish
Salt and pepper
Paprika or herbs to garnish

Place the eggs in a saucepan large enough to hold them in a single layer. Cover with enough cold water to reach 1 inch above the eggs. Bring eggs to a boil. As soon as the boil is reached, remove the pan from the heat and cover with a lid. Allow eggs to sit, covered for 15 minutes.

Drain immediately and run under cool water. When cool enough to touch, peel, either under the water or rinsing thoroughly after each egg is peeled. Cut each peeled egg in half. Rinse the whites if necessary and set aside on a tray or platter. In a small bowl, mash the yolks with the back of a fork. Blend in mayonnaise, mustard and relish. Taste, then season with salt and pepper.
Fill the whites evenly with this mixture, either with a small spoon or piping bag. Garnish each egg half with paprika or herbs.

Julie publishes Edible Ohio Valley with her family. After 15 years in the world of commercial photography, her lens is now focused on recording the sustainability movement in the Midwest. A graduate of UC’s College of Design, Architecture, Art, and Planning, she’s a partner and co-founder of The Fairview Agency, a multidisciplinary creative firm.