Mom's Deviled Eggs

My mom, aunt and grandmother have always made deviled eggs this way. So naturally I had to keep the recipe pristine. My oldest, Christopher, cannot get enough of these. I have to make him his own plate to ensure we have enough for everyone else.

Makes 24 eggs

1 dozen eggs, boiled, peeled and cut in half
1 cup light mayo
2 tablespoons yellow mustard
3/4-1 cup sweet pickle relish (well drained)
salt and pepper to taste

Pour the relish into a fine meshed sieve and let drain. Using a spoon, press it against the relish to push out as much liquid as possible. I usually do this over the sink. Place in bowl with the yolks. Add the mayo, mustard, salt and pepper, Mix well, mashing up yolks. You want the filling to become as smooth as possible. Place the filling in a large zip lock bag. Pushing out as much air as possible as you seal it. Snip a small amount off of a corner. Arrange the egg whites onto a flat surface lined with paper towel. Make sure the whites have not water on them.
Squeeze the filling into each white. Line on a dry plate, refrigerate until just before serving. Or store in a container with a lid in the frig.

Cook's Notes- It's really important to drain the relish, otherwise the filling will become watery and ruin the eggs.

To make Egg Salad- Follow the recipe, except cut up the eggs(white and yolk) and place in a bowl with the rest of the ingredients. Summer on a plate!