Devilishly Good - Deviled Eggs

                                     

The first thing you will need is a dozen farm fresh eggs - Wild O Ranch eggs are best.  The only problem is that fresh eggs are difficult to peel.  So, you could age your eggs for a couple of weeks.  Or try tricks like adding salt, baking soda, or vinegar to the boil water (none of these methods work for me) or peeling them under running water (helps a little, I think).  So, somehow, cook/chill/peel a dozen eggs (I usually do eighteen so that trashed egg whites for several can be fed to the dog).  That leaves more egg filling for the remaining egg white halves and more is better...

1 dozen (or eighteen) hard cooked eggs, peeled, cut in half - mash the egg yolks in a big bowl; arrange the egg white halves in a plastic container designed for deviled eggs (this really makes transportation and storage easy but a regular plate will work.

To the egg yolk mash, add:
1/4 c mayonnaise
1/4 c Greek style plain yogurt
2 T sweet pickle relish
2 T chopped dill pickles (optional)
2 T chopped roasted peppers (this is the secret ingredient - Steve makes excellent roasted peppers for the purpose)
2 T grated onion (I like sweet onions)
cayenne pepper to taste
seasoned salt (Natures Seasoning or Lawry's or your favorite) to taste
paprika for topping

Mix all together well and taste for salt/pepper or other adjustments.  If the mixture is still to dry, add additional mayo/yogurt until the mix feels right.

Fill egg white halves with yolk mixture and sprinkle top with paprika.  Or, for a taste change, try sprinkling curry powder on top in place of paprika (curry was the flavor of deviled eggs from my childhood).  Chill and serve.