Heavenly Deviled Eggs

 Heavenly Deviled Eggs

This is not a difficult dish to make. It just takes a little patience to put the filling back into the hard-boiled egg halves. If you have a deviled egg serving plate, now is the time to pull it out, dust it off, and embrace a little flair. If you don't, here is a trick: Slice off a small amount of cooked egg white from the bottom of each half of the hard-boiled egg. This will make a flat surface so the eggs don't slide around on your plate.

What you need for this dish: 

• Six eggs
• 2 tablespoons dill pickle relish, drained (we recommend Bubbies for its garlicky flavor)
• 2 tablespoons diced capers, drained
• 1 teaspoon white balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 2 tablespoons mayonnaise
• Salt to taste
• Paprika to sprinkle on top
• Optional ingredients: horseradish, white pepper, Gagi's S'Umami Hot Pepper Vinegar Sauce (see recipe below)

Here is how you make it:

• Boil the six eggs until completely cooked (you might want to use a submersible egg timer), then cool in a bath of cold water until they can be handled safely. Peel the eggs, and slice in half. 
• CAREFULLY remove the yolk of each egg, placing them in a mixing bowl.
• Add the dill pickle relish, diced capers, white balsamic vinegar, Dijon mustard, lemon juice, and mayonnaise to the egg yolks.

• Mix all the ingredients together and add salt to taste.
• The mix should be a little thick in order to hold its shape.
• Spoon the mixture back into the egg white halves.
• Chill in the refrigerator for at least one hour.
• Sprinkle with paprika and serve!