Prepare to tantalize your taste buds and delight your guests with this classic crowd-pleaser.

Ingredients:

• 6 large eggs
• ¼ cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon pickle relish
• ½ teaspoon white vinegar
• Salt and pepper, to taste
• Paprika, for garnish
• Fresh parsley or chives, for garnish

Directions:

1. Place the eggs in a saucepan, cover with 1 inch of water, and replace the lid. Bring to a rolling boil for one minute over medium-high heat, then turn off the heat and let eggs sit in the hot water, with the lid in place, for 9 minutes.
2. Remove the eggs from the saucepan and transfer them to a bowl of ice water. Let them cool completely before peeling.
3. Once the eggs are cooled and peeled, cut them in half lengthwise. Carefully remove the yolks and place them in a separate bowl.
4. Mash the egg yolks with a fork and add the mayonnaise, Dijon mustard, pickle relish, white vinegar, salt, and pepper. Mix well until smooth and creamy.
5. Spoon or pipe the yolk mixture back into the hollowed-out egg white halves.
6. Sprinkle with paprika and garnish with fresh parsley or chives.
7. Chill in the refrigerator for at least 30 minutes before serving.