Ingredients:

  • 6 large eggs
  • 1 tsp white vinegar
  • 1/4 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon sweet pickle relish, drained well
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon paprika, for garnish
  • Fresh chives, finely chopped, for garnish (optional)

Instructions:

  1. Gently place eggs in a saucepan and cover with cold water by about an inch. Add vinegar. Bring to a rolling boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 12 minutes.
  2. Immediately transfer the eggs to an ice water bath to stop the cooking process. Cool completely (at least 10 minutes).
  3. Gently tap the eggs all over to crack the shell. Peel under cool running water.
  4. Halve the eggs lengthwise. Remove the yolks and place them in a small bowl.
  5. Mash the yolks with a fork or potato masher until smooth. Add mayonnaise, Dijon mustard, sweet pickle relish, salt, and pepper. Mix until well combined and creamy.
  6. Spoon the yolk mixture back into the egg white halves. For a fancy touch, transfer the mixture to a piping bag or zip-top bag with a corner snipped off and pipe into the egg whites.
  7. Sprinkle with paprika and garnish with chopped chives, if desired. Cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.