Ingredients:

  • 6 large eggs
  • Cold water
  • 1 teaspoon white vinegar
  • 1/4 cup mayonnaise
  • 2 teaspoons yellow mustard
  • 1 tablespoon sweet pickle relish
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Paprika, for dusting (optional)
  • Fresh parsley, chopped (optional)

Instructions:

  1. Place eggs in a saucepan, cover with cold water, and add vinegar. Bring to a boil, then immediately remove from heat, cover, and let stand for 12 minutes.
  2. Transfer eggs to an ice bath and cool completely. This makes them easier to peel.
  3. Gently tap eggs all over to crack the shell. Start peeling from the wider end, under running water.
  4. Slice eggs lengthwise.
  5. Carefully remove yolks and place them in a mixing bowl. Mash yolks with a fork until smooth.
  6. Add mayonnaise, mustard, relish, salt, and pepper to the yolks. Mix until smooth and creamy.
  7. Spoon or pipe the yolk mixture back into the egg white halves.
  8. Dust with paprika and/or sprinkle with parsley.
  9. Refrigerate for at least 15 minutes before serving.