Helen Kennedy's'
Deviled Eggs
1 dozen eggs
1-2 tablespoons of mayonnaise
1 tsp of dill pickle relish
2 pinches of sugar
1 dash of Louisiana Hot Sauce
1 shake of salt and pepper
Paprika
Hard-boil your eggs and let cool. Peel eggs and cut in half,
lengthwise.
Scoop out the yolks into a bowl and mash and stir with a fork until
a fine consistency.
I normally eyeball this when I am making it so the amount of
ingredient is a partial guess on my part. I would recommend 1 tablespoon of
mayonnaise to start. Mix it into the yolks to where it is creamy and firm
but not runny. If it is still to dry, add a little more mayonnaise.
Continue adding pickle relish, sugar, salt, pepper and the hot sauce. Mix
together and then use a melon ball scoop or spoon to fill your eggs with
this filling. When completed, shake paprika on top of each egg to finish.