Deviled Eggs to Relish

These eggs were great!  I made them with relish to replicate the recipes of the depression era.  Normally, relish was just not my style.  I was wrong.  Try these:

• 12-13 hard cooked eggs (1 extra avoids accidents)
• 1/4 cup mayonnaise (I use Hellmans)
• 2 Tbsp dijon mustard (or ballpark if you prefer)
• 1 tsp sugar
• 1 Tbsp cider vinegar
• 1/4 tsp salt
• 1/8 tsp celery salt
• 1/4 cup sweet pickle relish

Cut eggs in half lengthwise and remove yolks to food processor.  Add mayonnaise and mustard and pulse gently until reasonably smooth.  Remove to bowl and stir in remaining seasonings.  Taste and adjust as needed.  Fill egg whites with fork and sprinkle tops with paprika.  Refrigerate no longer than overnight before serving.  Makes 24 halves if you restrain yourself from snacking and do not have any egg white casualties (which of course do result in snacks).