Deviled eggs are perfect appetizers for any party and make delicious snacks too!
14 large eggs
3 tablespoons Mayonnaise
1 heaping tablespoon brown mustard
1 tablespoon sweet relish
Pinch of salt
4-5 green olives
Take eggs out of the fridge for about 30 minutes prior to boiling (the fresher the eggs, the better). Place pot with water over medium-high heat and then add eggs one at a time into boiled water. Cook eggs for 15 minutes exactly and then remove from heat. Drain boiled water immediately and run cool water over eggs, then drain again. Place eggs in a bowl and refrigerate for 30 minutes or until cooled. Peel eggs once cooled, they should peel nice and easy. After all eggs are peeled, with a knife slice eggs in half, and remove yolk (yellow part in the middle) placing it into a mixing bowl; set eggs whites aside. Next, mash down eggs yolks with a fork and add mayo, brown mustard, relish, and salt, mixing well. With an electric mixer, blend the ingredients until smooth and creamy. Taste the filling and add more ingredients if desired. With a teaspoon, fill egg whites with yolk mixture, sprinkle a light coat of paprika over eggs, and top with a thin slice of green olive.