Deviled Eggs

6 hardboiled eggs, peeled and halved

2 T. mayonnaise

1 ½ tsp. sweet or dill pickle relish, drained

1 tsp. yellow mustard

¼ tsp. salt

¼ tsp. black pepper

Paprika to garnish

1. Gently scoop all the yolks into a bowl.
2. Mash thoroughly with the mayonnaise.  Be sure to remove all lumps, or the mix will clog the pastry tip.
3. Add the relish, mustard, pepper and salt (if using).  Stir to combine.
4. Use a pastry bag with a large tip to pipe the mix into the egg white halves.  Sprinkle with paprika.