Ingredients:

  • 6 large eggs
  • 1/4 cup mayonnaise
  • 2 teaspoons yellow mustard
  • 1 tablespoon sweet pickle relish (optional)
  • 1/4 teaspoon paprika, for garnish
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Place eggs in a saucepan and cover with cold water. Bring to a rolling boil, then immediately remove from heat, cover, and let sit for 12-15 minutes.
  2. Immediately transfer the eggs to an ice bath to stop cooking. Peel the eggs carefully under cool running water.
  3. Cut the peeled eggs in half lengthwise. Gently remove the yolks and place them in a mixing bowl.
  4. Mash the egg yolks with a fork or potato masher until smooth. Add mayonnaise, mustard, sweet pickle relish (if using), salt, and pepper. Mix until well combined and creamy. Taste and adjust seasonings as needed.
  5. Spoon or pipe the yolk mixture into the egg white halves.
  6. Sprinkle with paprika. Cover and chill in the refrigerator for at least 30 minutes (optional) to allow flavors to meld.