12 large hard boiled eggs
1/3 cup mayonnaise
2 Tablespoons pickle relish, or diced dill pickle
1 1/2 teaspoons dijon mustard, or yellow mustard
salt and freshly ground black pepper, to taste
paprika for garnish

12 large hard boiled eggs 1/3 cup mayonnaise 2 Tablespoons pickle relish, or diced dill pickle 1 1/2 teaspoons dijon mustard, or yellow mustard

Peel, slice peeled eggs in half, lengthwise. Carefully remove the yellow yolks and place yolks in bowl.
To the bowl with the egg yolks add mayonnaise, pickle relish, and mustard. Mash with a fork until smooth. Add salt and pepper, to taste. Add more mayo, mustard, or seasonings to taste, if needed.
Add filling into a gallon size baggie (place the baggie with one corner down in a large cup and fold ziploc over sides to hold baggie while placing filling in), squeeze filling to downward facing corner, cut the tip of the corner, pipe the filling in the egg whites. Garnish with paprika and cool until ready to serve.