This is a old-time recipe, at least from the 1920's, for flavorful deviled eggs. They are easy to prepare. Once the eggs are boiled, the rest of the process takes less than 10 minutes. 

Ingredients

• 12 eggs
• 1 tsp celery salt
• 1 tsp spicy brown mustard
• 1/4 tsp. ground black pepper
• 1/4 cup sweet pickle relish
• salad dressing
• paprika

Directions

1. Hard boil eggs. Cool and remove shells. Hint: Eggs which are several days old are easier to peel than very fresh eggs. This is because the air space gets slightly larger as the egg gets older. It is the air space which allows the shell to slide off easily.  
   
2. Slice eggs length-wise. Remove yolks.
   
3. Put the whites on a flat plate or serving dish.
   
4. Mash yolks in mixing bowl. The old style potato masher works great with egg yolks.
5. In a separate small bowl, mix the pickle relish, mustard, celery salt, and pepper. Pour this over the yolks and stir until all of the yolk is covered with the spices.
6. Add 3 tablespoons of salad dressing. Check consistency. If too thick, add additional salad dressing, one tablespoon at a time, until desired consistency.
7. Fill the egg whites with the yolk mixture. For a more professional look, use a small scoop.
   
8. Sprinkle lightly with paprika to add a dash of color.
   

Deviled eggs can be served at any kind of occasion, from a backyard family gathering to a formal company party.

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