Deviled eggs

1. Bring eggs to a boil. Turn off stove, cover with lid and let set for 20 minutes. Immediately rinse with cold water and let set in cold water until cool. Peel and cut in half. Remove yellows to small bowl and add mustard, salad dressing, onions, pickle relish, celery seeds, salt and pepper. I start by adding small portions at a time and tasting to see what I need to add more of. Fill halved egg whites with filling and lightly sprinkle with paprika.