If you've ever been to a get together in the south you have seen Deviled Eggs. You know, the eggs cut in half, piled high with a yellow concoction & "red stuff" sprinkled on top that every man, woman and child can't stop eating!

I got this recipe from a cooking forum that I belonged to a long time ago. The lady was from Louisiana and this recipe is pretty close to the same thing my mom and grandma always made.

It took me awhile to figure out how to make perfectly cooked hard boiled eggs. I found detailed directions on cooks.com and have pasted it below. It's saved many an egg! 

Jolene's Deviled Eggs

6 Hard Boiled Eggs
1/2 Cup Mayonnaise
1 1/2 Tablespoon Sweet Pickle Relish
1 Teaspoon Yellow Mustard
1/8 Teaspoon Salt
Dash Black Pepper
Paprika

1. Slice eggs in half lengthwise & carefully remove yolks. I usually use a small spoon and pop them out into a mixing bowl.

2. Mash yolks with mayonnaise. I make it easy on myself and roughly mash them with a fork and do the real mixing in the next step with a hand mixer!

3. Add relish, mustard, salt & pepper, stir well. This is where I use my hand mixer instead. It really blends and makes everything nice and smooth & creamy!

4. Spoon the mixture into the eggs & sprinkle with paprika.

I try to put them in the fridge and let the flavors blend for awhile! They are usually gone pretty quickly, but leftovers are great the next day too!

How to Boil Eggs

Bring eggs to room temperature before using. If the egg has been stored in the refrigerator it can be warmed gently under a flowing hot tap.

Place sufficient water to cover the eggs in a saucepan and bring to a gentle boil.

Lower the eggs carefully into the water, using a tablespoon.

When the water reboils, start timing and reduce the heat so that the water simmers gently. Fast boiling makes the egg white tough and causes the egg to bang against each other and crack.

Timing boiled eggs depends on the size and degree of hardness desired. You should start timing the eggs from the moment the water first boils.

Soft-boiled (soft whites, soft yolks):
Large size: 3 minutes 20 seconds.
Medium size: 3 minutes.
Small size: 2 minutes 40 seconds.

Medium-boiled (hard whites, soft yolks):
Large size: 4 minutes 15 seconds.
Medium size: 3 minutes 50 seconds.
Small size: 3 minutes 20 seconds.

Hard-boiled (hard whites, hard yolks):
Large size: 10 minutes.
Medium size: 8 minutes.
Small size: 7 minutes.