Grandma's Easter Sunday Deviled Eggs

Seems the every body has a recipe for deviled eggs, but as I can remember growing up, my Grandmother (bless her soul) made the best deviled eggs. They were always hit at not only Easter Sunday dinner, but any other holiday during the year and at family reunions. They were so good that there were never any left over. We all know there's nothing like Grandma's cooking. My Grandmother was from Alabama and her cooking always had that southern flair.

To start with you must start with fresh eggs. Don't use eggs that have been sitting around in your refrigerator for more than 2 weeks. Old eggs do not peel well. The best thing is to take yourself down to the grocery store and buy a dozen fresh eggs a day or two before you know your gonna make them. Before boiling the eggs take the carton of eggs and flip the each egg over one half turn in the carton. This is so the yolk doesn't settle to one side. Let the eggs rest for about 20 minutes.

Next using a large enough sauce pan to hold one dozen eggs in one layer, fill the pan with just enough water to cover by about a half an inch. Add about a teaspoon of white vinegar. Cover the pan and bring to a boil on medium high heat. As soon as the water begins boiling remove from the heat and set aside. Allow to cool for about 20 minutes. Over boiling causes the yolk to turn green. Drain off the water and allow eggs to cool to room temperature. This may take a while.

Once the eggs are cool peel, rinse and set on paper towels to drain off excess water. Split the eggs in half lengthwise and remove the yolk. Place the whites in a bowl and the yolks in another bowl. For the recipe you'll need the following ingredients for a dozen eggs:

1/8 teaspoon salt

1/2 plus 1/4 teaspoon regular hot dog mustard

3 Tablespoons mayonnaise

1-1/2 Tablespoons sweet relish

1/2 Tablespoon white vinegar

Hungarian paprika

Next mash the egg yolk well. Add salt first and mix well then the rest of the ingredients except the paprika and blend together until creamy. If mixture is still stiff add a little more mayonnaise. Fill egg whites with the egg yolk mixture. Arrange on an egg plate and sprinkle with paprika for garnish. These have a sweet/sour taste. Enjoy!