1tablespoonsweet relish + 1 teaspoon of the liquid
Salt and pepper to taste
Chopped fresh dill or chives
Hard Boiled Eggs:Gently place the eggs in a large sauce pan or dutch oven and cover by two inches with cold water. Bring to a rolling boil on the stovetop. Boil for one minute, then cover the pan and remove from the heat. Set a timer for 12 minutes. When timer goes off, drain the eggs and rinse for several minutes under cold running water, until the eggs are cool to the touch. Crack the eggs on one end and remove the shells. I like to use a teaspoon to help facilitate the shell removal, as shown in the photo below.Cut the eggs in half and place the yolks in a bowl. Reserve the whites for filling later.
Filling:Using a potato masher or the back of a fork, mash the yolks until smooth. Next, add the mayonnaise, mustard and relishes. Stir to combine. Add salt and pepper to taste. Fill the egg white halves with the yolk mixture with a spoon or alternately, place the mixture into a piping bag fitted with a large tip, and pipe into the whites