Deviled Eggs

Place eggs in a large wide saucepan and cover with cold water. Bring to a boil for 12 minutes. Remove eggs and and cool in refrigerator.

Remove shells from eggs and slice in half lengthwise. Separate egg yolks and place into a bowl.

Place whites on a separate plate.

Add mayo, mustard, relish and salt and pepper, to taste, to yolks and mash together with a fork until creamy
and smooth.

Using a large star tip and resealable plastic bag, pipe the yolk mixture back into each egg, enough to fill yolk holes completely.

Dust tops with paprika.

Refrigerate.

Serve cold.