Dill Pickle Relish Deviled Eggs

These Dill Pickle Relish Deviled Eggs are for true pickle lovers only! They have an extra dose of relish to add a crunchy, dilly, puckery bite and turned out even better than I imagined. I will be adding these to the menu again:@) You can make this filling with as much relish as desired, my best suggestion is to drain the relish a bit or the mixture can get too watery. I'd also add the mayo a little at a time until the right consistency, you might not need as much with the relish.

Dill Pickle Relish Deviled Eggs
**Or use your favorite recipe but for every 2 eggs, use 1 hearty Tblsp drained relish
6 hard boiled eggs, peeled, cut in half lengthwise, yolks popped out
2-3 Tblsp mayonnaise
1 1/2 tsp yellow mustard
3 hearty Tblsp dill pickle relish-drained well on paper towels
S&P to taste
dill weed for garnish if desired

1. Mash yolks, mix with 2 Tblsp mayonnaise and mustard.
2. Stir relish into yolks, is the mixture wet enough? If not, add some more mayonnaise. Add S&P to taste.
3. Fill whites with mixture and garnish with dill if desired.

Eat well and have a happy day:@)

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