Oeufs a La Diable(Devilied Eggs)

• 1 1/2 dozen hard-boiled eggs
• 2 tbsp Hellman's
• 1 tbsp extra virgin olive oil
• 1 tsp lemon zest
• 2 tbsp salted butter, softened
• 1 1/2 tbss sweet pickle relish
• 1 pinch each salt and pepper
• paprika, for sprinkling

1. Halve the eggs carefully and, using a small spoon, remove the yolks to the top of a potato ricer or food mill.
2. Press the yolks through into a bowl and beat in the mayonnaise, oil, lemon zest, butter, relish, salt and pepper. 
3. Spoon into pastry bag (use a star tip for pretty filling  Set egg whites on a flat surface and pipe even amounts of filling into each cavity. 
4. Dust with paprika. 
5. Place finished eggs on a serving platter, cover and chill until needed.