1/4cupsweet pickle relish OR finely chopped dill pickles
2TbspDijon OR French's yellow mustard
1Tbspchopped fresh chives
1tspchopped fresh dillplus sprigs for garnishing
1/2tspsaltadjust to taste
1/2tspfreshly ground black pepper
1/4tspgranulated garlic
1/4 tspcider vinegar
few dashes hot sauce or cayenne pepperoptional
smoked paprika for garnishing
Instructions
Put eggs in a large pot in a single layer and cover with cool water. Bring to a rolling a boil then cover and turn off the heat. Allow to sit for 12 minutes.
Run under cool water. Cool just until they're easy to handle. Peel and cut each in half and remove yolks. Chop 2 whole eggs.
In a medium mixing bowl, add chopped whole eggs, yolks, mayonnaise, pickle relish, mustard, chives, dill, salt, pepper, garlic, vinegar and hot sauce. Mash with a fork mixing until fully combined.
Divide filling evenly among 20 halves. Use a storage bag with the corner snipped off, if desired. Dust the tops with paprika and garnish with sprigs of dill.