Deviled Eggs

(Make to the size you want!!!)

3 eggs                                    1-2 Tbsp. Mayonnaise

1/4 tsp. mustard                    1 Tbsp. sweet pickle relish, drained (optional)

salt and pepper to taste

1.         Place eggs in cold water, and bring to a boil. Reduce heat and simmer for 15 minutes

2.         Pour off boiling water, and re-fill pan with ice cubes in cold water.  If eating soon, crack the egg shells, and let the eggs cool in the water (this helps to loosen the shells). If cooking for a later date, do not crack the shell.

3.         Peel the eggs.  Cut them in half lengthwise and remove the yolks.  Put the egg whites in the refrigerator until you are ready to fill them.

4.         Put the egg yolks in a zip lock bag.  Press the air out, close it, and mash the yolks with your hands.

5.         Open the bag and add the ingredients listed, or other ingredients of your choice (salsa and barbecue sauce both work.)  Press the air out, close the bag, and mix with your hands.

6.         Cut off one corner of the bag.  Gather the filling up in that corner, and pipe it into the egg whites.  ALWAYS refrigerate deviled eggs.