From Sandy's "I Really Can't Take Cooking Seriously" Book

Cut each egg in half lengthwise, remove yolks to a bowl, mash with your favorite ingredients: pickle relish, finely diced onion and/or celery, garlic, seasoned salt, salad dressing…whatever.

I have a family of purists, so I use just a little more than enough mayo to glue the yolks together and salt.

Refill white halves with the yolk mixture, and if you’ve done it right you’ll have a couple of left over whites…my favorite part.

Sprinkle filled halves with a little paprika and a few parsley flakes, and they’ll look prettier than a Christmas card and be irresistible.

Refrigerate until ready to serve, that is if they survive the trip to the fridge without half of them going missing.

Bon appetite!

And have fun making the hors d’ouvres, because now you have to gather your strength to make dinner.

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