Stuffed Eggs - not just for the holidays!

Stuffed Eggs 6 hard-cooked eggs 1 tablespoon mayo Pickle relish (sweet or dill, your choice) Salt & pepper to taste Paprika for dusting the finished eggs Carefully peel the cold, cooked eggs. You can slice them in half width or lengthwise. Gently scoop out the yolk into a mixing bowl. With a fork, smash and break up the egg yolks. Add the mayo, relish, salt, and pepper. Stir to combine. If it is too dry, you can add more mayo or relish. Fill each of your egg white halves and round the filling attractively. Dust with the paprika and serve. Ideas . . . You can use canned, diced chili peppers instead of the relish. Top each egg with a slice of black or green olive. If you puree the yolk mixture until smooth, you can pipe in the yolk with a pastry bad and tip. Sprinkle on some toasted, finely chopped pecans. Use them for a breakfast buffet and add some finely diced ham or bacon to the yolk mixture.