- 1/2 cup mayonnaise (Hellman's or Dukes only)
- 1 tsp. Worcestershire sauce or vinegar
- 1 tsp. yellow mustard
- 2 Tbsp. pickle relish with all the liquid drained
- salt and pepper to taste
- paprika for the top
I have made hundreds of deviled eggs in the last 8 years, but each batch turns out a little differently. Lately we've omitted the pickle relish in favor of curry.