Southern Style Deviled Eggs

I have always made my deviled eggs this way. What a shock it was to find out that this is a very popular way to make them in the south. There are tea rooms in the south that are more famous for serving these eggs than anything else.

NEED:
6 eggs, hard boiled. **rule of thumb..place eggs in pot of water and bring to a boil. Allow to boil for 15 minutes for hard boiled**
1 heaping tablespoon of mayo or salad dressing
1/2 teaspoon of yellow mustard * optional I use it, basically, to intesify the yellow of the yolks
2 tablespoons of sweet pickle relish. ** dip from jar with slotted spoon to avoid excess liquid
salt and pepper to tast.

Shell eggs and cut in half, length wise. Place the yellows in a shallow bowl ( a pie plate works great ) and place the cut whites on a plate.

YOU CAN GET A DEVILED EGG PLATE NEARLY ANYWHERE. I FOUND A VERY NICE ONE AT THE DOLLAR STORE. IF YOU DO NOT HAVE ONE, PLACE A FEW LEAVES OF LETTUCE ON A PLATE AND PLACE THE EGGS ON TOP. NOT ONLY DOES IT LOOK APPEALING, THE LETTUCE KEEPS THE EGGS FROM SLIDING AROUND.

With a fork, mash the yellows until in small particles. Add the other ingredients and blend with the fork until well mixed and fairly smooth.
Fill each egg half with mixture. I simply use a spoon, however, you can use a pastry bag to make them decorative.

If desired, you can sprinkle the tops with paparika or pepper.

Chill before serving.

This makes 12 deviled eggs.

ENJOY!