Ingredients:

  • 6 large eggs
  • ¼ cup mayonnaise (60ml)
  • 2 teaspoons yellow mustard (10ml)
  • 1 tablespoon sweet pickle relish (15ml), drained
  • ½ teaspoon white vinegar (2.5ml)
  • ¼ teaspoon salt (1.25ml)
  • ⅛ teaspoon black pepper (0.6ml)
  • Paprika, for garnish
  • Fresh chives, finely chopped, for garnish (optional)

Instructions:

  1. Place eggs in a saucepan, cover with cold water, bring to a boil, then remove from heat, cover, and let sit for 12 minutes. Immediately transfer to an ice bath to stop cooking.
  2. Gently crack the shells all over and peel under cool running water.
  3. Slice the eggs lengthwise.
  4. Remove the yolks and place them in a mixing bowl.
  5. Mash the yolks with a fork or potato masher until smooth. Add mayonnaise, mustard, relish, vinegar, salt, and pepper. Mix until creamy and well combined.
  6. Spoon or pipe the yolk mixture back into the egg white halves.
  7. Sprinkle with paprika and fresh chives (if using). Chill for at least 30 minutes before serving.