Deviled Eggs

My mom made these for us growing up as a special treat when we had guests. There's something so delicate and fancy about these, and yet they are so easy to make!! And there's never any left, so make sure to make plenty!! One is never enough!

Eggs
Mayonnaise
Ketchup
Dijon Mustard
Sweet pickles - chopped finely
Lawry's seasoning salt

Garnish:
Paprika
Lettuce or spinach leaves to serve on

Directions:

Place eggs in a pot, cover with cold water (don't start with warm or hot water because your eggs will crack from the shock of temp. change). Bring to a boil, and then let boil 10-15 minutes until the eggs are hard-boiled. Remove from heat and let sit for a few minutes. Carefully pour out the hot water, and then proceed to rinse the eggs with cold water until eggs start to feel cool to the touch. Fill the pot with cold water (last time) and let the eggs sit in it as you start peeling them.
Tip for peeling the shells off nicely: It helps to tap the eggs on their side on your counter, just to start the cracking on one side, and then peel from there. Be gentle with the eggs, but be sure to remove all of the shell, even the teeny tiny pieces =)
Using a sharp knife to get a clean cut, slice peeled eggs in half, and pop out the yolks into a separate bowl. Mash these with a fork then add in some mayo, ketchup, Dijon mustard, finely chopped sweet pickles, and some Lawry's. Note that I haven't given any amounts for these ingredients, but just add it in in stages, a little at a time till you get the taste and creaminess you're looking for. You can't over-mix this, so blend well. Once you get the desired taste and texture, spoon this mixture into a ziploc bag.
If you're serving right away, arrange the egg whites on your serving platter/plate, if not store in a tightly sealed container in the fridge (eggs will take on any flavors in your fridge, so be sure it's a well-sealed container). Once ready to serve, arrange them on a bed of lettuce or spinach leaves. Carefully cut off a bottom corner of the ziploc bag containing your egg-yolk mixture, and pipe it into the indentations in the egg whites.
Sprinkle the top with a dash of paprika each, and serve!! Enjoy!!