Deviled Eggs

6 hard boiled eggs (makes 12 halves)

2 tbsp. sweet relish

4 tbsp. mayonnaise

1 tsp. of classic yellow mustard

Salt & pepper
Paprika
Scallions (optional)



      
              In case you were curious, there is a knack to boiling a perfect egg.  And, by perfect I mean without that eerie blue-ish green rim around the yolk.  Place the eggs in a single layer in a small saucepan and cover with water until it is at least 1 inch above the eggs.  Boil for 15 minutes and then drain; running cold water over the eggs until they are cool enough to handle. 
            
              The tedious task of peeling eggs can take time and in just a short time a toddler can get into quite a bit of mischief.  By no means do we live in a castle but somehow my son always manages to find my blind spot.  Losing sight of a wandering toddler even within the safety of your own home can be momentarily startling.  For generations it seems, mothers having been trying to keep one eye on their little ones while also managing their myriad of household obligations.  To prevent any unnecessary panic while cooking, my mom would tie little bells on my laces to keep my whereabouts known.  Did I mention my mom is an absolute genius?  Could this have been the original idea behind the dinner bell?            
            
             Once you have peeled the eggs, cut each of them in half long ways and scoop the yolk out into a small mixing bowl.  Mash the egg yolks well before adding the remaining ingredients.  Once the mixture is well blended, spoon the filling into the corner of a large Ziploc bag.  Twist the bag so that the filling is forced into the corner.  Now with a pair of kitchen scissors snip the tip off of the corner.  This will allow you to "pipe" the filling into each egg.  Dust the assembled platter with paprika and garnish with a few sliced scallions.

            I have always been a fan of the classic deviled egg but when a dear friend shared her tip of adding sweet relish I just had to experience it for myself.  I may very well have over-experienced as this recipe is definitely one to relish over!