7 large eggs
1/4 cup mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
Salt and pepper, for taste
Paprika, for garnishing
Bring large pot of water to a gentle boil.
Using a small pin, poke a tiny hole in the broad end of each egg.
Using a ladle, lower the eggs one at a time into the water. Boil for 15 minutes. Plunge into cold running water for 2 minutes in order to cool completely. Remove shells and rinse eggs.
Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.
Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.
Fill egg whites evenly with yolk mixture. Sprinkle with paprika.
Store in covered container in refrigerator.