Deviled Eggs

8 hard-boiled eggs
¼ c. mayonnaise
1 tbsp. yellow mustard
2 tbsp. sweet pickle relish
1 tbsp. milk
1 tbsp. grated onion
1 tbsp. minced celery
½ tsp. Worcestershire sauce
¼ tsp. garlic powder
½ tsp. salt
¼ tsp. black pepper
Paprika

Peel eggs. Cut in half, lengthwise. Allow to cool. Scoop egg yolks out of cooled eggs.

Mix mayonnaise, mustard, pickle relish, milk, onion, celery, Worcestershire sauce, garlic powder, salt, and pepper together. Mix egg yolks into mixture.

Using a small pastry bag, fill egg white halves with egg yolk mixture. Garnish with paprika.

YIELD: 16 servings