Tailgate Deviled Eggs

'Tis the season for deviled eggs! With Memorial Day weekend quickly approaching, there will be cook-outs galore and many a deviled egg will be eaten. This recipe is an oldie, but a goodie and I can't believe that it has taken me this long to actually post it. I make deviled eggs all the time for various occasions and I finally made a conscious effort to actually make note of each measurement so that I could share it with all of you. I would highly suggest making more than you need so that you can certainly enjoy a few before your guests devour all of them.

You Will Need:

• 12 eggs
• 1/4 cup mustard
• 2/3 cup Mayonnaise
• 1/3 cup pickle relish
• 1/4 tsp pepper
• 1/4 tsp salt
• Sliced baby gherkins and paprika for garnish

Here We Go:

• First step is to hard boil the eggs (See all 8 steps below)
• Fill up a large saucepan half-way with water and gently add the eggs
• Cover the eggs with at least an inch of water
• Add a pinch of salt to the water
• Bring the water to a boil
• Cover, and remove from heat
• Let sit covered for 12-15 minutes
• Drain hot water from pan and run cold water over the eggs. (At this point if you crack the egg shells while the eggs are cooling, it will make it easier to peel the shells.)  
• Peel the eggs
• Using a sharp knife, slice each egg in half, lengthwise
• Gently, using a small spoon, remove the yolk halves and place in a mixing bowl
• Arrange the egg white halves on a serving platter
• Using a fork, mash up the yolks and add mustard, mayonnaise, pickle relish, salt and pepper
• Spoon egg yolk mixture into the egg white halves
• Sprinkle with paprika and top with baby gherkin

Makes 2 Dozen Eggs
Happy Feasting!