Put eggs in a saucepan and cover with enough water that there is one inch or so of water above the eggs. Bring to a boil and then let boil for 10 minutes. Drain and refrigerate until cool.
¼ cup Dijon mayonnaise
1 tablespoon sweet pickle relish
¼ teaspoon garlic powder
Remove the egg shells from the cooled eggs then slice the eggs in half lengthwise. Remove the yolks and mix yolks with the above until smooth. Refill the yolk divots in the eggs with the yolk mixture.
Smoked Spanish paprika
Sprinkle the above with paprika and serve.
1 ½ cups finely chopped walnuts
2 tablespoons honey
1 ½ cups finely chopped apples
½ teaspoon cinnamon
½ cup port
Mix. Serve on pita bread or matzah.
Peace be with you.