I don’t make these very often, but Geoff and the kids love them. They are great to take to a summer gathering and always seem to get gobbled up quickly!
12 large eggs
1/3 cup mayo
3 Tbs sweet pickle relish
1 Tbs mustard
1/4 tsp salt
dash of pepper
paprika for garnish
1. Place eggs in a single layer in a saucepan; add water to depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand for 15 minutes.
2. Drain immediately and fill the saucepan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold, running water.
3. Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayo. Add relish, mustard, salt, and pepper; stir well.
4. Sppon yolk mixture into egg whites. Garnish with paprika