Put 2 dozen eggs in a pot and cover with cold water. Put on stove at high heat, bring to a full boil and then turn heat to medium. Set a timer for 15 minutes. Add cold water to pot, flushing out hot water. Let egg cool in cold water. Roll eggs on hard surface to crack, peel under cold water, this make this job easier. With a knife cut egg in half long ways. Into a bowl scoop out yolk. Use a potato masher to mash the egg yolks until smooth and no lumps. Put a large spoon of mayonnaise in and continue to mix, keep adding a spoonful of mayonnaise until reaches a pasty consistence. Add Valdila Sweet Onion salad dressing, don't add too much are it will make it watery. Mix well. Take teaspoons of mixture and fill all the egg whites. You may sprinkle with paprika.

Ingredients needed for Devilish Deviled Eggs: 4 eggs, 1/4 cup mayonnaise, 2 tablespoons pickle relish, salt and pepper and .paprika

Using a medium pot, bring enough water to a boil to cover the 4 eggs. When the water boils, place each egg carefully into the water. When the water returns to a boil, cook the eggs, with the water bubbling lightly for 15 minutes. Remove the pot from the stove and drain off the boiling water from the eggs. Now, shake the pot, so that the eggs are cracked against the sides of the pot. Immediately cover with cool water to stop the cooking of the eggs. The eggs will be cool enough to handle, remove the shell of each egg. Slice each egg in half horizontally. Dig out the half yolk of each egg and place them into a small mixing bowl. Add the mayonnaise, pickle relish, and salt and pepper to taste, and mix well. Stuff each of the 8 hollow cooked egg whites with the yolk mixture. Sprinkle paprika on top

Hard boil 7 eggs. So the filling is not skimpy, Paula takes an extra whole egg and mashes it very fine , where you can not see the white of the egg. Take the other 6 eggs and slice lenthwise and put the yellow yolk with mashed egg in a bowl. Mashed the yolk, add black pepper, a little salt, 1/4 cup of mayonnaise, 1 1/2 tablespoons of sweet pickle relish, squeeze off juice, 1 teaspoon of yellow prepared mustard and mix filling together well. Using a spoon stuff the filling back into the cavity of the egg white. Sprinkle lightly with paprika.

Start with six eggs and add to a pot of cold water covering the egg about 2 inches, cover and keep at a simmer for perfect boiled eggs. Peel eggs and cut lengthwise. Remove the egg yolk into a bowl, placing egg white onto a dish. Add to yolks, 1/4 cup mayonnaise, 3/4 teaspoon mustard, 1/2 teaspoon lemon juice, 1/4 teaspoon salt and a pinch of black pepper. Mix well to combine. Fill the egg whites halves with about 1 tablespoon of yolk mixture. Chill to blend the flavors, top with chopped chives and sprinkle with paprika.