Deviled Eggs

There are lots of variations of deviled eggs I have tried and pick this recipe as my personal favorite. Deviled eggs never stick around very long when they are brought to a get together or function. These tend to disappear even faster.

One dozen Eggs, boiled
1/4 cup Mayo
1 Tablespoon Dijon Mustard
1 heaping Tablespoon Sweet Pickle Relish
Salt and Pepper, to taste
1/4 Cajun seasoning
Paprika (for garnish)

Peel the shells from the boiled eggs and cut in half lengthwise. Remove the yolks into a mixing bowl and place the whites aside. Mash yolks well with a fork. To the yolks, add mayo, Dijon mustard, sweet pickle relish, salt, pepper and Cajun seasoning and stir until creamy. Always taste your mixture at this point and adjust seasonings if needed. Place mixture into a plastic sandwich bag and cut one bottom corner off for easy dispensing into the egg whites. Squeeze yolk mixture evenly into each egg white, then garnish each with paprika. Refrigerate the finished deviled eggs until serving.