6 hard-cooked eggs, peeled, cut in half, yolks mashed in a bowl
¼ cup plus 1 tsp. mayonnaise
2 and 1/2 tsp. Dijon mustard (or use plain yellow mustard for milder flavor)
¼ tsp. garlic powder
1 TBS. sweet pickle relish, drained (blot up excess liquid)
Salt/pepper to taste
Paprika for sprinkling on top.
Combine the thoroughly mashed yolks with the mayo, blend mustard, garlic powder, relish. Taste, then add salt/pepper to your liking. Fill the egg whites evenly with the mixture. Many people sprinkle paprika on the finished halves, but why not a crisp-cooked bacon curl, or a slice of pimento-stuffed green olive? (Superb tip for hauling deviled eggs by the dozen or the hundreds to a large event: Mix the yolks as usual, put into a heavy ziplock bag, put the bag into the ice chest. You may want to rinse the whites to remove any yolk residue, than put the whites in a Tupperware container – or in ziplock bags - in cold water. Put that in the ice chest also. When you arrive, drain the whites on paper towels, set them on your serving tray, snip a small corner out of the yolk bag and squeeze the yolks into the whites as if the bag were a pastry tube.)