![](https://cdn.statically.io/img/www.allrecipes.com/thmb/LPGpnt19590ISuqwHpWhDhRZk-g=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2099753-57addc7b03424561bbcffe8dfc558bd5.jpg)
Ingredients
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12 eggs
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3 tablespoons mayonnaise
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1 ½ tablespoons dill pickle relish
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1 tablespoon white sugar
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1 teaspoon yellow mustard
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1 teaspoon cider vinegar
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salt and ground black pepper to taste
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1 pinch paprika, or as desired
Directions
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Place eggs in a large pot and cover with cold salted water. Bring salt water to a boil and immediately remove pot from heat. Cover pot and let eggs stand in hot water for 15 minutes. Pour hot water out of pot and run cold water over eggs until completely cool. Peel eggs and cut in half lengthwise.
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Separate the yolks from the whites of each egg. Mash the yolks in a bowl. Add mayonnaise, pickle relish, sugar, yellow mustard, vinegar, salt, and pepper to egg yolks and mix until smooth. Spoon yolk mixture into the egg whites and sprinkle paprika over yolk filling. Refrigerate until chilled, at least 1 hour.
Nutrition Facts (per serving)
101 | Calories |
8g | Fat |
2g | Carbs |
6g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 101 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 2g | 10% |
Cholesterol 187mg | 62% |
Sodium 124mg | 5% |
Total Carbohydrate 2g | 1% |
Dietary Fiber 0g | 0% |
Total Sugars 2g | |
Protein 6g | 13% |
Vitamin C 0mg | 0% |
Calcium 28mg | 2% |
Iron 1mg | 6% |
Potassium 72mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.