Deviled Eggs

Sue and Chan both requested that I publish my recipe for Deviled Eggs. Everyone has his or her own variation on them, and I really enjoy mine. Note that I can't stand raw onions, but if you love them, grate them finely and add them to the filling.

DEVILED EGGS

1 dozen hard boiled eggs
6 to 8 "cut & cleaned" baby carrots (or 1 large carrot, peeled)
1 handful dill pickle chips (or 2 to 3 spears)
1/2 tsp dijon mustard
1/4 tsp salt
black pepper to taste
enough mayonnaise to hold the mix together
paprika

Cut the eggs in half lengthwise; pop the yolks out into a bowl and line up the whites on a plate. Mash the yolks with a fork. Grate the carrots and pickle chips and stir in with the egg yolks. Add the salt, some pepper and the mustard, then add the mayonnaise by spoonsful, until the mixture holds together; stir well. Mound the egg yolk mixture into the yolk holes in the whites, and over the top, using all filling; sprinkle the top with paprika and serve. Grab your own fast, because they won't last long. Oh, and keep these from your dog; eggs have much the same effect on your dog's contribution to air quality as broccoli does.