Mom's Deviled Eggs

Easter preparations are underway in the West household. Just finished the Deviled Eggs; a bitter-sweet task as Mom was always the "Deviled Egg Quenn" — her's were the BEST! Yes, I've made Deviled Eggs many times and many ways but for Easter I'm trying to reproduce hers -- definitely yellow mustard, some Worcestershire sauce and some sweet pickle relish or at least the juice that covers the relish. And, she always sprinkled them with paprika. 

Deviled Eggs -- Mom's way     Makes 24 egg halves
1 dozen hard-cooked eggs, halved lengthwise  -- click on hard-cooked eggs for a link to how to properly prepare eggs
About 1 tablespoon yellow mustard
1 teaspoon Worcestershire sauce
A squeeze of lemon juice, optional
1 teaspoon+ sweet pickle relish or a little of the juice from the relish
1/2 teaspoon kosher salt
1/2 teaspoon pepper (I used white pepper)
1/4+ cup mayonnaise
Garnishes: paprika + chopped chives if desired

1. Separate yolks from whites. 
   
2. Add yolks to food processor and pulse until finely chopped.
   
3. Add mustard, Worcestershire sauce, lemon juice, salt and pepper and pulse.
4. Add mayonnaise and pulse until smooth. Add additional mayonnaise if mixture is not creamy. Taste and adjust other seasonings.
   
   
   
   
   
   
   
5. Refill whites with egg yolk mixture. (Mom also spooned the filled into the egg whites. I spooned a base of filling in and then added the rest of the filling to a pastry bag fit with a large star tip to top off the eggs.)
   
6. Sprinkle with paprika and chives. 
   

I stored the eggs in Mom's Deviled Egg carrier; it was a gift I purchased for the "Deviled Egg Queen" at the Cook's Nook in McPherson. 

Recipe without photos . . .

Deviled Eggs -- Mom's way     Makes 24 egg halves

1 dozen hard-cooked eggs, halved lengthwise  -- click on hard-cooked eggs for a link to how to properly prepare eggs
About 1 tablespoon yellow mustard
1 teaspoon Worcestershire sauce
A squeeze of lemon juice, optional
1 teaspoon+ sweet pickle relish or a little of the juice from the relish
1/2 teaspoon kosher salt
1/2 teaspoon pepper (I used white pepper)
1/4+ cup mayonnaise
Garnishes: paprika + chopped chives if desired

1. Separate yolks from whites. 
2. Add yolks to food processor and pulse until finely chopped.
3. Add mustard, Worcestershire sauce, lemon juice, salt and pepper and pulse.
4. Add mayonnaise and pulse until smooth. Add additional mayonnaise if mixture is not creamy. Taste and adjust other seasonings.
5. Refill whites with egg yolk mixture. (Mom also spooned the filled into the egg whites. I spooned a base of filling in and then added the rest of the filling to a pastry bag fit with a large star tip to top off the eggs.)
6. Sprinkle with paprika and chives.