Southern Deviled eggs

Deviled eggs are a must-have at any respectable Southern gathering, and don’t you ever worry that someone else might show up with them as well, because I’ve never been to any reunion or picnic that didn’t have at least two or three different trays of these little delicacies.

6 to 7 eggs

Pinch of salt, plus more to taste

3 to 4 tablespoons mayonnaise

1 tablespoon mustard

1 to 2 tablespoons sweet pickle relish

Pepper to taste

Paprika, optional

• Place the eggs in a pot and add enough water to cover by 1 inch. Add a pinch of salt. Place over medium to medium-high heat and bring to a boil. Remove from the heat, cover, and let sit for 15 minutes.
• Place the pot under cold running water to cool the eggs. Carefully peel the eggs. Slice each egg in half and spoon out the yolk onto a separate plate. Add all the other ingredients to the yolks and mash with a fork until creamy and well blended. Spoon the contents into a plastic bag and seal.
• Cut off the corner and squeeze the mixture back into the egg halves. Sprinkle with paprika, if desired. Some people like to garnish with a slice of olive or a sprig of fresh herbs.

12 to 14 deviled eggs