Servings: 6 @ 3 SP (1 half egg = 1 SP)

6 eggs (see *below) 6 eggs (see *below)
1/4 cup light mayonnaise ¼ cup light mayonnaise
2 teaspoon AC vinegar 2 teaspoon AC vinegar
1 tbsp yellow mustard 1 tbsp yellow mustard
2 tbsp sweet relish 2 tbsp sweet relish
1/8 teaspoon salt ⅛ teaspoon salt
Freshly ground black pepper Freshly ground black pepper
Smoked Spanish paprika, for garnish Smoked Spanish paprika, for garnish

*Place eggs in a single layer in a saucepan and cover with enough water that there's 1 ½ inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute. Peel.
Cut eggs in half. Remove yolks to a shallow bowl. Mash with a fork. Stir in remainder of ingredients (except paprika) and mix well. Use a spoon or fork to scoop mixture into egg whites. Sprinkle with paprika for garnish. (2 halves = 1 serving)

**If cooking eggs in pressure cooker, use 1 cup water. cook for 6 minutes. NPR for 6 minutes. Remove eggs to ice water bath for 6 minutes before peeling.  **If cooking eggs in pressure cooker, use 1 cup water. cook for 6 minutes. NPR for 6 minutes. Remove eggs to ice water bath for 6 minutes before peeling.
08-29-2020 used 6 qt IP and 5-5-5 and the 6 eggs were hard to peel and yokes not done. Must do 6-6-6 next time.  08 to 29-2020 used 6 qt IP and 5 to 5-5 and the 6 eggs were hard to peel and yokes not done. Must do 6 to 6-6 next time.
01-21-2021 used 3 qt IP and 5-5-5.  01 to 21-2021 used 3 qt IP and 5 to 5-5.