Ingredients:

  • 6 large eggs
  • 1/4 cup mayonnaise (57g)
  • 2 teaspoons yellow mustard (10ml)
  • 1 tablespoon sweet pickle relish (15g)
  • 1/4 teaspoon salt (1.5g)
  • 1/8 teaspoon black pepper (0.6g)
  • 1/4 teaspoon paprika, for garnish (1.5g)
  • Optional: A dash of hot sauce (like Tabasco) to taste

Instructions:

  1. Place eggs in a saucepan, cover with cold water (about 1 inch above the eggs). Bring to a boil, then remove from heat, cover, and let sit for 12 minutes.
  2. Transfer eggs to the ice bath immediately and let cool completely (about 10 minutes).
  3. Gently tap the eggs all over to crack the shells. Peel under cold running water.
  4. Slice the eggs in half lengthwise. Remove yolks and place in a mixing bowl.
  5. Use a fork to mash the yolks until smooth.
  6. Add mayonnaise, mustard, pickle relish, salt, pepper, and hot sauce (if using) to the yolks. Mix well until smooth and creamy.
  7. Spoon or pipe the yolk mixture back into the egg white halves.
  8. Sprinkle with paprika. Chill for at least 30 minutes before serving.