Cajun Deviled Eggs
12 eggs, boiled, peeled
1 1/2 TBS Sweet pickle relish
1 TBS cider vinegar1 TBS sugar
1/4 teaspoon ground pepper
1/4 teaspoon saltPaprikaPimento-stuffed olives, sliced
Slice in half lengthwise cool enough to handle, eggs. Carefully scoop out yolks into a bowl. Place whites on a serving platter and set aside.
Add all remaining ingredients except paprika and olives to yolks. Using back of fork mash the yolks until blended. Fill each half with a portion of filling, rounding off the top. (You could also use a pastry bag)
Sprinkle stuffed eggs with paprika; place an olive in center of each.