The holiday season has fallen upon us, and with the holidays come joyous festivities. And of course, with festivities come food… and lots of it! Deviled eggs, spruced up, are not only delicious and simple to make, they also make for a dynamite party dish. Deviled eggs, in specific, can be traced back to ancient Rome and similar to today, they were traditionally served as a first course entrée with mustard, pepper and other ingredients stuffed in the yolk cavity. To start, cool 6 hard-boiled eggs, peel, and halve them lengthwise. Carefully remove yolks and mash with 2 tablespoons of mayonnaise. Add 1 ½ tablespoons of relish, 1 teaspoon of mustard, salt and pepper to taste. Carefully spoon the yolk mixture into hollowed out egg whites. Sprinkle with paprika, and serve to hungry guests. You’ll be the talk of the town.