I know most people don't use a recipe for deviled eggs, but this is really good and different.
TEXAS DEVILED EGGS
•1 dozen extra large eggs, boiled
•1 8 oz. pkg. cream cheese
•2 Tbs. dill pickle relish
•1/3 c. mayo
•2 Tbs mustard
•3 Tbs. finely minced celery
•3 Tbs. finely minced onion
•1 Tbs. Texas Pete Hot Sauce (this brand is not that hot, kid approved)
•1 Tbs. honey
•Salt and pepper to taste
Peel eggs and cut in half length wise.
Put yolks in bowl with all other ingredients and mix until well blended.
Put yolk mixture in a gallon size zip lock bag and squeeze contents into corner to use as a pastry bag (unless you actually have a pastry bag, then you may proceed fancy style)
Cut a small hole in corner and fill each egg white half overflowing.
Chill for 30 minutes and serve.
I usually don't add the pickle relish, celery or onion (I do prefer green when I use it though). You can of course also adjust your hot sauce level by adding more or less. You might want to also adjust your honey though as well.
I'll post a picture next time I make them.