Ingredients:

  • 6 large eggs
  • Water, enough to cover the eggs in the pot
  • Ice water bath (ice + water)
  • 1/4 cup (60ml) mayonnaise (full-fat for best flavor)
  • 2 tablespoons (30ml) Dijon mustard
  • 1 tablespoon (15ml) sweet pickle relish
  • 1/4 teaspoon (1.5ml) salt, or to taste
  • 1/8 teaspoon (0.6ml) black pepper, or to taste
  • Optional garnish: paprika, fresh dill, or chives

Instructions:

  1. Place eggs in a single layer in a saucepan. Cover with cold water. Bring to a boil over medium-high heat. Once boiling, immediately remove from heat, cover, and let sit for 12 minutes.
  2. Transfer eggs to an ice water bath to stop cooking and make them easier to peel.
  3. Gently tap the eggs all over to crack the shell, then peel under cool running water.
  4. Halve the peeled eggs lengthwise. Carefully remove the yolks and place them in a mixing bowl. Add mayonnaise, Dijon mustard, pickle relish, salt, and pepper to the yolks. Mash with a fork or potato masher until smooth and creamy.
  5. Either spoon the yolk mixture back into the egg white halves, or transfer the mixture to a piping bag fitted with a decorative tip and pipe it into the egg whites.
  6. Sprinkle with paprika, fresh dill, or chives, if desired. Chill for at least 30 minutes before serving.