Deviled Eggs

Developed April, 2008. Just another deviled egg recipe but when served at parties they go fast. A Family Favorite.

8 hard boiled eggs
approximately 1/3 c mayonnaise
1/4 t yellow mustard
1/8 t onion powder
1 t dill relish
1-1/2 tsp salt, divided
1/8 t hot pepper sauce
paprika, for garnish

To prepare the eggs, place them in a medium sauce pan, cover with cold water, and add a teaspoon of salt to prevent cracking of the shells. Heat over medium high until a slow boil, cover, and turn off heat. Let stand 18 minutes, drain, cool in cold tap water, carefully shell and chill the eggs. When cold, split the eggs lengthwise with a sharp knife. Remove yolks to a small bowl, and arrange the egg white halves on a platter. Crumble the yolks with a fork until fine, mix in the mayonnaise, and then add the other ingredients. Using two spoons, fill the egg whites with the yolk mixture, garnish with paprika, cover and chill. Yields 15 halves (the cook gets one 'for testing').