Ingredients:

  • 6 large eggs
  • Water, for boiling
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon sweet pickle relish
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Paprika, for garnish (optional)

Instructions:

  1. Place eggs in a saucepan and cover with cold water. Bring to a rolling boil, then remove from heat, cover, and let sit for 12-14 minutes.
  2. Transfer eggs to an ice bath (or run under cold water) to stop cooking. This makes them easier to peel.
  3. Gently tap eggs on a hard surface to crack the shell all over. Peel under running water.
  4. Slice eggs lengthwise.
  5. Scoop out the yolks into a mixing bowl. Add mayonnaise, Dijon mustard, relish, salt, and pepper. Mash with a fork or potato masher until smooth and creamy.
  6. Spoon or pipe the yolk mixture back into the egg white halves.
  7. Sprinkle with paprika (optional).
  8. Cover and chill for at least 30 minutes before serving (allows flavors to meld).