Deviled Eggs

6	hard-cooked eggs, peeled
3	tablespoons mayonnaise or salad dressing
1/2	teaspoon ground mustard
1/8	teaspoon salt
1/8	teaspoon pepper dill pickle relish (optional - to taste) 1. Cut eggs lengthwise in half. Slip out yolks and mash with fork. 2. Stir in mayonnaise, mustard, salt and pepper and pickle relish. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours.