10 Large Hard-Boiled Eggs, Peeled, Cold

3 TB Happy Hal’s Jalapeño Relish (drained)

¾ Cup Mayonnaise

2 tsp Dijon Mustard

2 TB Parmesan Cheese, Grated

Kosher Salt and Black Pepper, to taste

Pinch of cayenne pepper


1. Slice the eggs in half lengthwise.  Carefully separate yolks from the whites. Place yolks in a bowl or food processor; refrigerate whites until ready to fill. 

2. Add 1 TB of the jalapeño relish, mayonnaise, mustard, parmesan cheese, salt & black pepper. Mix or process until smooth. Spoon or pipe the yolk mixture into hollowed out egg whites.  Refrigerate for at least 1 hour before serving.

3. Garnish with cayenne pepper and remaining Happy Hal’ Jalapeño Relish.