Boil the eggs until they are hard-cooked. Let cool, and then shell each one. Carefully slice each egg in half lengthwise, and scoop out the yolk. Set aside the cooked, halved egg whites. Place the yolk in a medium-sized bowl, and mash with a fork until smooth. Mix in the Miracle Whip or Mayo, sweet relish, mustard and onion salt. Stir until the mixture has a firm but pliable consistency (adding more Miracle Whip or Mayo if needed). Spoon the mixture back into the egg white halves, spreading evenly on top when the cavity is full. Sprinkle each egg half with paprika, and chill for two hours. Makes 24 deviled eggs.

Note: If you make the deviled eggs a day ahead, do not sprinkle the paprika until an hour or so before you are ready to serve.

Shenanchie

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