Place eggs in a single layer in a sauce pan. Cover with 1 1/2 inches of cold water and place over high heat. Cover the pan partially with a lid and bring to a boil. Once the water boils, adjust the heat to low, cover the pan completely, and cook for 30 seconds. Remove the pan from the heat and let the eggs stand in the hot water for 15 minutes.
Rinse the eggs under cold running water until cool, about 5 minutes. Pour off the water, but leave the eggs in the pan. Shake the pan vigorously causing the eggs to bump together and crack the shells. Peel the eggs under cool running water. Pat the peeled eggs dry with paper towels.
Cut the eggs in half lengthwise, place the whites on a plate and the yolks in a small mixing bowl. Mash the yolks with a fork, then add the mayonnaise, mustard, relish, salt, and pepper. Mix until combined, then adjust the seasoning to taste with salt and pepper.
Scoop the mixture into a piping bag or ziploc bag fitted with a large star tip. Pipe the mixture decoratively into the hollows of the egg whites. Sprinkle the stuffed eggs with paprika. Keep refrigerated.
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|Serving Size: 1 Serving (112g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 118 (67%)|
|Amt Per Serving||% DV|
|Total Fat 13.1g||17 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 423mg||130 %|
|Sodium 229.6mg||8 %|
|Potassium 140.9mg||4 %|
|Total Carbohydrate 2.3g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 2.3g|
|Protein 12.7g||18 %|
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Calories per serving: 177
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