Napa Valley Deviled Eggs

6 hard-boiled eggs
4 tablespoons full fat mayonnaise
1 teaspoon Dijon mustard
⅛ teaspoon kosher salt
1 ½ tablespoons drained sweet pickle relish
2 tablespoons celery, ¼-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!

Published in The News and Neighbor on May 25, 2022.