Ingredients. 6 large eggs. 1 ½ tablespoon Feltman’s mustard. 2 tablespoons mayonnaise. 1 tablespoon sweet pickle relish (optional). ½ teaspoon salt. Dash of black pepper. Optional garnish: paprika; chopped fresh chives; or sliced green onion. Directions. Place the eggs in a single layer in a saucepan. Cover with water so that there is about 1 inch of water over the eggs. Bring to a boil, remove from heat, cover, and let stand for 12 minutes. Drain and rinse eggs under cold water for 1 minute. Once the outside of the eggs feel cool, crack egg shells and carefully peel under cold water. Slice eggs in half lengthwise. Remove the yolks and place in a medium bowl. Mash it with a fork. Add Feltman’s mustard, mayonnaise, relish (optional),salt and pepper and mix well. Transfer the yolk mixture to a Ziploc bag. Cut off the tip of the bag and evenly pipe the yolks back into the egg white shells, can also be done with a small spoon. Sprinkle tops with paprika and garnish with chopped chives or green onions, if desired.