6 Eggs, hardboiled, peeled, and halved; whites + yolks separated

1/3 cup Mayo (we like Sir Kensington’s

2 tbsp. Sour Cream

1 tbsp. Dijon mustard

4 tbsp. Gordy’s Sweet Pepper Relish (divided)

Pulse egg yolks in food processor until light and fluffy, and set aside.

In a separate bowl, combine mayo, sour cream, mustard, salt and pepper and mix well.

Fold prepared egg yolks into mixture – for smoother consistency, blend together in a food processor until you reach desired consistency. Stir in 2 tbsp. of Sweet Pepper Relish, then transfer to a piping bag.

Fill each egg with approximately 1 tbsp. yolk mixture.

Garnish eggs with remaining relish and serve.