Source: EatingWell.com 

Ingredients:

• 12 large eggs
• 6 tablespoons mayonnaise
• 4 teaspoons dill pickle or sweet relish
• 1 ½ tablespoons yellow mustard
• 2-4 dashes hot sauce
• 2 tablespoons chopped fresh chives, plus more if desired

Instructions:

1. Place 12 eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out the hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle.
2. Peel the eggs and halve lengthwise with a sharp knife. Gently remove the yolks and place in a food processor (see Tip). Add 6 tablespoons mayonnaise, 4 teaspoons relish, 1 1/2 tablespoons mustard and 2 to 4 dashes hot sauce to taste; process until smooth. Add 2 tablespoons chives and pulse until just combined.
3. Spoon about 1 tablespoon of the filling into each egg white half. Just before serving, sprinkle with more chives if desired.

Nutrition Facts:

Per serving(1 egg):