Bring a large pot of water to a rapid boil. Carefully put in the cold eggs. Wait 30 seconds. Put on the lid and turn the heat down to slow simmer. Set timer for 11 minutes.

When the time has passed put the hot eggs directly into a big bowl of ice water for 10-15 minutes. If time allows, I like to refrigerate the eggs overnight before peeling. Peel your eggs.

Slice the eggs in half. Remove the yolks.

Using a fork mash up the yolks and add about half the mayo and half the relish. Taste! Add more relish and mayo getting the flavor and texture that you like. Don’t forget to adjust the Salt and pepper to your preference.

Using two small spoons put dollops of filling into each egg half.