Ingredients

Units Scale

6 large eggs
1/4 cup Veganaise (I use the grapeseed oil version)
1 teaspoon dijon mustard (I use Sir Kensington’s)
1 tablespoon fermented pickle relish (I use Bubbies)
1/2 teaspoon raw honey (mild in flavor)
1/8 teaspoon cayenne pepper (optional, for heat)
1/4 teaspoon fine sea salt (I use Real Salt)
1/8 freshly ground black pepper (about 2 spins of a pepper mill)
paprika, for garnish
chives, optional for garnish
jalapeño, sliced super thin, optional for garnish

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Instructions

Perfect easy-to-peel hard-boiled eggs: Pierce a tiny hole at the top of the big end of the eggs, then lower into boiling water. Boil for 30 seconds, then reduce to the lowest stove setting for a very gentle simmer. Cover and let simmer (not rolling bubbles) for 13 minutes. Transfer eggs to an ice bath and allow to cool for at least 15 minutes. Store unpeeled in the refrigerator up to seven days.
While the eggs cook, prepare the filling. Combine the Veganaise, mustard, pickle relish, honey, cayenne, salt and pepper and mix well.
Peel cold eggs. Dry them off if needed. Using a sharp knife, cut a very small slice off of the long side of each side of the egg to allow them to stand up and not roll on your plate. Cut in half lengthwise and gently remove the yolks to the bowl of filling. Arrange the egg whites on plate.
Using a fork, mash the yolks with the other filling ingredients into a uniform mixture. Adjust seasonings if needed. Transfer mixture to a piping bag. Do not use a piping tip as the relish will get stuck. Use the bag to evenly fill each egg.
Evenly fill each egg white with about 1 1/2 teaspoons. Dust the tops with paprika and/or garnish with thin jalapeño slices and chives. Refrigerate until 15 minutes before serving. Will keep in the refrigerator in an airtight container for two days.

Notes

If making for a party, make an extra hard-boiled egg in case one of your whites breaks when you peel the eggs.
If making the day of serving—which is what I recommend—use 1/4 teaspoon of a fine sea salt (I use Real Salt). However, if making the filling a day ahead of time, add an extra big pinch of sea salt (that would be about an extra 1/8 teaspoon).
The cayenne in this recipe adds a very small amount of heat. Omit, or add more to your liking.
A reusable piping bag is cheap and better for the environment. If you don’t have one, snip about 1/4 of an inch off of a plastic ziplock bag and use it as a piping bag, then do something nice for the environment.