Deviled Eggs Always A Crowd Favorite Recipes

Steps:

• Hint: If you store your egg carton on its side in the fridge overnight, the yolks will be more centered when you cut into them... Boil Your eggs--- I prefer to peel them when they are still very warm as it is easier in my opinion---- For a dozen deviled eggs, I boil seven to have an extra yolk and also --at least one always has a hard time letting go of its shell ( haha, but true)
• Set the white shells aside.. Place the yolks in a container. Use either a fork or potato masher to "squish" the yolks and break them apart. Add the mayo. Eggs vary in size, but I use approximately one teaspoon for egg egg yolk. Mash and whip yolks and mayo together til it reaches the desired consistency. I like to to be smooth and creamy( not dry, but not soppy wet) . If it is too dry, add more mayo, but only a teaspoon full at a time.
• Add the worcestershire and the dry spices . Mix well. Whip it! Drizzle a bit of juice from the sweet relish. ( If you like a kick, or your guests do...add a bit of creamy horseradish at this point.) Adjust to your personal taste for the "heat".
• Fold in the chunky items: relish, and the optional peppers/pimentos if you choose.
• Stuff the white shells. Either use a teaspoon and your CLEAN finger to push the filling into the shell, or you can put it in a baggie, cut the corner of the bag, and squeeze the filling into the shells. I rarely do this as it wastes the filling. For a fancy party, I might use a special tool to pipe the filling... but that is VERY RARE. Sprinkle the deviled eggs with paprika. You can also top lightly with minced parsley if you like. You are now officially done, though I like to CHILL the eggs before serving.