12 eggs, hard boiled and peeled
3 TBSP mustard
3 TBSP mayo
3 TBSP sweet pickle relish
pinch salt
paprika to garnish
1 TBSP lemon juice
Cut eggs in halves, removing the yolks. In medium bowl combine yolks, mayo, mustard, relish, salt and lemon juice, adding more of whichever condiment you prefer until the mixture is creamy.
Fill the halves with the mixture, either by the spoonful or with a baker's piping bag. Dust with paprika and serve. Makes 24 halves.
DO NOT REFRIGERATE THIS! ICKY POO! Make just before serving, and serve within an hour of making, (in case you're taking this to a dinner somewhere).
