Boil the eggs. Place eggs in a pot, cover with cold water, and bring to a boil. Once boiling, turn off the heat, cover, and let sit for 10–12 minutes.

Cool and peel the eggs. Transfer eggs to an ice bath to stop the cooking and make peeling easier.

Once your eggs are peeled. Slice the eggs in half lengthwise and scoop the yolks into a bowl. Mash with mayonnaise and mustard, until smooth and creamy. Then mix in a tablespoon of sweet pickle relish.

Fill the eggs. Use a small spoon to add the yolk mixture back into the whites.

Garnish and serve. Dust with paprika or top with chow chow for a pop of color.