Ingredients:

  • 6 large eggs
  • ¼ cup mayonnaise (US: 60ml, Metric:60ml)
  • 2 teaspoons yellow mustard (US: 10ml, Metric:10ml)
  • 1 tablespoon sweet pickle relish (US: 15ml, Metric:15ml)
  • ¼ teaspoon paprika, plus more for garnish (US: 1ml, Metric:1ml)
  • Salt and freshly ground black pepper to taste
  • Optional Garnish: Fresh chives, parsley, or dill, finely chopped

Instructions:

  1. Place eggs in a single layer in a saucepan. Cover with cold water by at least an inch. Bring to a boil, then immediately remove from heat. Cover and let stand for 12 minutes.
  2. Drain the hot water and immediately run cold water over the eggs until cooled.
  3. Gently tap the eggs all over and peel under cool running water.
  4. Slice eggs lengthwise. Remove yolks to a mixing bowl.
  5. Using a fork or potato masher, mash the yolks until smooth.
  6. Add mayonnaise, mustard, relish, and paprika to the yolks. Season with salt and pepper to taste.
  7. Stir until well combined and creamy.
  8. Spoon or pipe the yolk mixture back into the egg white halves.
  9. Sprinkle with paprika and garnish with fresh herbs, if desired.
  10. Cover and refrigerate for at least 30 minutes to allow flavors to meld.