Flake’s Famous Deviled Eggs

Ingredients:

• 12 large eggs

• 4 tbsp mayo

• 1 tbsp yellow mustard

• 5 tbsp (about 1/3 cup) white vinegar

• 2 tbsp sweet relish

• 1/4 tsp ground black pepper

• 1/4 tsp salt

• 1/4 tsp garlic powder

• 1/4 tsp onion powder

• 1/4 tsp chili powder

• Dash of cayenne powder

• Paprika

Directions:

1. Bring large pot of water to a boil. Once boiling, use tongs to place eggs in a single layer on the bottom of the pot. Cover and boil for about 3 minutes, then turn off the heat but leave the pot on the burner. Let sit covered for 12 minutes. 
2. Use tongs to transfer the eggs to an ice bath. Let the eggs sit at least 10 minutes.
3. Peel eggs, cut in half, gently remove the yolks with a spoon and place them in a separate bowl.
4. Use a fork to mash the egg yolks and combine with all the other ingredients (except the paprika). This can also be done in a food processor but I prefer to do it the old fashioned way with a fork. Mash the mixture until there are no chunks of yolk left. If the filling appears too thick/dry, add a teaspoon or two of mayo until it thins some.
5. Spoon the mixture into the egg halves.  You can put the filling in a ziplock bag with a snipped corner to “pipe” it into the egg halves but honestly…deviled eggs weren’t created to be pretty and that takes far too much time in my opinion.
6. Lightly sprinkle with paprika to taste. Place in the fridge for about 30 minutes to chill before serving.

*I love vinegar so I tend to add a little extra.
**Eggs will vary in size of yolk (especially between store bought and fresh farm eggs) so I start with these measurements but add additional mayo and vinegar if the consistency is too thick. I prefer my deviled egg filling a tad on the runny side since I make them the night before and they set up overnight. Use less mayo and vinegar if you like your filling thicker.