Deviled Stuffed Eggs

12 hard-cooked eggs
1/3 c. finely chopped pickles or sweet relish
1/3 c. mayonnaise
2 tbsp. finely chopped green onion (optional)
1/4 tsp. salt
freshly ground pepper

Remove egg shells. Cut eggs in half lengthwise. Remove and mash egg yolks. Add pickles, mayo, green onions, salt and pepper.

Spoon about 1 tablespoon filling into each egg white half. Garnish with something sweet like a bit of parsley or a half an olive. Cover, refrigerate until serving time.