Oeufs A La Diable - cooking recipe

Ingredients

1 1/2 dozen hard-boiled eggs (I make them like Sara Moulton, Mom prefers the old-fashioned boil to death method)
2 tablespoons real mayonnaise (or homemade)
1 tablespoon extra virgin olive oil
1 teaspoon lemon zest
2 tablespoons salted butter, softened
1 1/2 tablespoons sweet pickle relish
1 pinch each salt and pepper
paprika, for sprinkling
radishes, grape tomatoes, green onions (optional) or celery, for garnish (optional)

Preparation

Halve the eggs carefully and, using a small spoon, remove the yolks to the top of a potato ricer or food mill.
Press the yolks through into a bowl and beat in the mayonnaise, oil, lemon zest, butter, relish, salt and pepper.
Spoon into pastry bag (use a star tip for pretty filling!).
Set egg whites on a flat surface and pipe even amounts of filling into each cavity. Dust with paprika.
Place finished eggs on a serving platter (with additional garnish veggies if desired), cover and chill until needed.