Ingredients

6 hard-boiled eggs *See note below
1/4 cup lite or fat-free mayonnaise or salad dressing
1 Tablespoon sweet pickle relish
Very small dot of yellow prepared mustard
Garnish -sprinkle with paprika or smoked paprika and a small parsley sprig

Directions

1. Halve the boiled eggs lengthwise. Gently remove yolks.
2. Place yolks in a bowl and mash with a fork.
3. Add all ingredients, except garnish. Mix well.
4. Stuff egg white halves with mixture.
5. Garnish and serve.

This is an "anytime" dish. In my family, it has traditionally been served at Thanksgiving and Christmas.
Enjoy (anytime)! Linda

*Note: Has anyone besides me ever boiled eggs, then while peeling, the shell stuck to the white part of the egg? You get…lumpy, bumpy eggs! Besides wasting the 'whites' they looked awful! I had that problem for a long time, until I looked up an alternate method of cooking hard-boiled eggs. So if you've had that problem as well, this will be very helpful.

1. In a medium to large saucepan (depending on number of eggs), place eggs in a single layer. Add enough cold water to 1-inch above the eggs. Bring eggs to boiling over high heat. Reduce heat so water is just below simmering. Cover and cook for 15 minutes. Drain.
2. Fill pan with cold faucet water. Add ice cubes. Let eggs sit until cool enough to handle. Drain.
3. To peel, gently tap each egg on the sink or counter top. Roll the egg between the palms of your hands. Peel off eggshell, starting at the large end.

I don't know the physics to all this, but it works. No more lumpy, bumpy eggs.