4tbsp.sweet pepper relishchow chow can be substituted
1.5tbsp.dijon mustardI recommend Grey Poupon
Bring eggs in a large pot to a rolling boil; turn off heat, cover, and allow eggs to cook for 20 minutes.
Place eggs in an ice bath to stop cooking; when cool, peel.
Cut the eggs in half. Scoop out the yolks, place them in separate bowl, and gently mash with fork. Add mayonnaise, sweet pepper relish, dijon mustard, salt, and pepper to the yolks. Mix until well-combined.
Fill egg whites with the mixture and top with paprika.
*JC's note: I use my great-aunt JJ's sweet pepper relish in this recipe -- which is the very best. I'll work on posting that recipe for y'all in the future!