Ingredients
12 hard-boiled large eggs2/3 cup mayonnaise4 teaspoons dill pickle relish2 teaspoons snipped fresh dill2 teaspoons Dijon mustard1 teaspoon coarsely ground pepper1/4 teaspoon garlic powder1/8 teaspoon paprika or cayenne pepper
Preparation
Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks. Stir in all remaining ingredients except paprika. Spoon or pipe into egg whites.
Refrigerate, covered, at least 30 minutes before serving. Sprinkle with paprika.
