Napa Valley Deviled Eggs

6 hard-boiled eggs
4 tablespoons full fat mayonnaise
1 teaspoon Dijon mustard
1/8 teaspoon kosher salt
1 and 1/2 tablespoons drained sweet pickle relish
2 tablespoons celery, 1/4-inch dice

Place 6 eggs in a single layer in a large stockpot. Add 2 teaspoons iodized salt (This is my cousin Suzanne Moore’s secret to getting the eggshells not to stick to the egg whites). Bring to a simmer and cook 10 minutes. Drain. Refill pot with cold water. Wait 10 minutes. Gently tap all sides of eggs on countertop. Peel under running water. Dry eggs with a paper towel. Cut eggs in half lengthwise. Set whites aside. 

Remove egg yolks and place in a mini food processor or mini blender. Process egg yolks for 1 minute then add mayonnaise, Dijon mustard and kosher salt. Process again until smooth. Pour egg yolk mixture in a bowl. Stir in pickle relish and diced celery. Fill egg white halves with egg yolk mixture.  Cover and refrigerate until ready to serve. Makes 12 deviled eggs. Enjoy!