2tablespoonssweet relish or chopped bread and butter pickles
Dash of hot sauce
salt and pepper to taste
paprika, dill, or chives for garnish
Instructions
Slice the hard-boiled eggs in half longways and place the yolks in a medium-size bowl. Feel free to add the whites to your serving dish.
Mash the yolks using a fork until it becomes like a small crumble. Add in the mayonnaise, mustard, relish, hot sauce, salt, and pepper and mix well until combined and as smooth as possible. You can use a whisk or spoon. See notes about the food processor.
Evenly divide the yolk filling between the 12 egg white halves using a spoon into each egg white.
Garnish with paprika, chopped fresh dill, or chives.
Notes
Chef Notes:Make-Ahead: You can make these up to 1 day ahead of time.How to Store: Cover and keep refrigerated for up to 4 days. These will not freeze well.Try finely mincing some bread and butter pickles in place of the sweet relish.Be sure your yolks are all the way cooked through.Try finely grating the yolk on a Microplane if you want it to be perfectly smooth.For quick results add the entire yolk filling ingredients to a food processor and process until smooth and then fold in the relish.