Deviled eggs with sweet peppers

Ingredients:

• 12 large eggs
• 0.5 cup mayonnaise
• 1 tbsp relish
• 2 teaspoons mustard
• 0.5 cups yellow bell pepper, finely diced + extra for garnish

Preparation:

1. Place the eggs in a wide saucepan, cover with cold water to a depth of 2.5 cm, and bring to a boil. Reduce heat to medium and simmer for 10 minutes.
2. Drain the eggs and run them under cold water to cool. Peel the eggs and cut them in half lengthwise.
3. Whisk the egg yolks in a bowl with the mayonnaise, relish, and mustard. Season with salt and pepper to taste. Add the bell pepper.
4. Spoon the filling into the egg whites. Garnish with diced bell pepper.