Irene’s Deviled Eggs
6 hard-boiled eggs.
2 tablespoons of Irene’s Mayonnaise
1 tablespoon of Dijon mustard.
3/4 teaspoon dry mustard.
3 tablespoons sweet pickle relish.
2 teaspoons grated onion.
Halve the eggs lengthwise.
Put yolks in separate bowl and blend mayonnaise, Dijon mustard, dry mustard, sweet pickle relish, grated onion and salt and pepper to taste.
Add capers or parsley for garnish and sprinkle paprika on top. Cover and refrigerate for several hours or overnight.