Preparation

• Cut the peeled hard-boiled eggs in half lengthwise. Remove the eggs yolks and placing them in a bowl. Set eggs white halves aside.
• In the bowl with the egg yolks add mayonnaise, sweet pickle relish, mustard, and salt. Mash together with a spoon or fork until smooth and well combined. If you want extra smooth, creamy eggs you can use an immersion blender to blend the mixture.
• Place the yolk mixture in a pastry bag and pipe the filling into each egg half. If you don't want to pipe it you can spoon the mixture into each egg half.
• Sprinkle the top of the filling with a tiny bit of sweet paprika and/or chives and serve.