Deviled Eggs

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Deviled Eggs

Ingredients:
12 eggs, boiled
1/4 onion, shredded
1/4 mayo
2 tbsp pickle relish
dash of hot sauce
salt and pepper to taste
paprika, for garnish


Directions:
1.  In a large pot, place eggs gently in the bottom and fill with cold water until all the eggs are covered.  Place pot on stove and bring to a boil.  When it comes to a full boil, turn the heat off, cover with a tight lid and let sit for 12 minutes.
2.  After eggs have rested, pour into a colander and rinse with cold water to cool off so you can touch them.  Crack the eggs on the egg of the sink and peel.  Set aside.
3.  Slice each egg in half, long ways, and place cut side up on a dish.  Place yolks in large bowl.
4.  In a large bowl, mix egg yolks, onion, mayo, relish, hot sauce and salt and pepper until well blended.
5.  Take a gallon-sized ziploc bag and place yolk mixture inside.  Remove as much air as possible and seal.  Snip off a small corner of the bag and pipe the yolk mixture into the egg halves.
6.  Sprinkle with paprika and serve.  Chill in the refrigerator if not serving immediately.