Deviled Eggs

1 dozen eggs
1/2 cup mayonnaise
1 Tbs dijon mustard
1 Tbs pickle relish
1 Tbs minced onion
salt & pepper to taste

Use eggs that are room temperature, they are less likely to crack. In a large pot, cover eggs with water. Bring to a simmer, set a timer for 7 minutes. Then cool the eggs quickly by pouring off the hot water and running cold water over them. When cool, peel the eggs under running water to wash off shells. Slice the eggs in half, scooping the yolks into a bowl. Add remaining ingredients and stir until smooth. Spoon yolk mixture into egg halves. Store covered in the refrigerator.

Deviled Eggs