Set a large stock pot full of water on the stove and bring to a boil.

Once your water is on a rolling boil, slowly add your eggs to the pot, I use a gravy ladle to do this, so I slowly roll in the eggs.

Allow to boil for 2 minutes per egg; add minutes if you do a lot of eggs. This extra time allows the water to boil again after adding the cold eggs. For my 14 eggs, I did 35 minutes.

Now there are some varying opinions on how long to boil an egg and it can vary by how many eggs at a time you are cooking as well.

Remove from water with a ladle and place directly in an ice bath

Allow to cool; you can add more ice if they seem not to be cooling down.

Peel the eggs carefully; I sometimes rinse them with cold water if they seem to have egg peels sticking and set them to the side.

You can also make Crockpot Hard Boiled Eggs, Instant Pot Hard Boiled Eggs, or Air Fryer Hard Boiled Eggs.

Take a paring knife and cut each egg in half the long way.

Push or spoon out the yellow egg filling into a mixing bowl.

LIne the egg whites along your serving platter or your egg carrier.

Once you have sliced open all your eggs, take a fork to the egg yolks in the bowl.

Next, add in the mayo and mustard, starting with smaller amounts; you can always add in more if it doesn’t seem right.

If you want to make some without relish, fill those eggs first.

Use a fork to mix the mayo and mustard in well.

For the next step, you can use a cookie scoop or a piping bag/ziploc to fill in the egg filings on the egg whites.

Add relish to the mixture after you have made the ones without relish.

Sprinkle with paprika for appearance, and serve!