1 tablespoon finely chopped turkey bacon bits for extra crunch
Instructions
Place your eggs in a single layer in a large saucepan and cover them with water by at least an inch. Bring the water to a full rolling boil, then remove the pan from the heat and cover it with a lid. Let the eggs sit in the hot water for 12 minutes. Immediately transfer them to a bowl filled with ice water to stop the cooking process and make them easier to peel.
Once the eggs are completely cool, gently crack the shells and peel them under cool running water. Pat them dry with a paper towel. Slice each egg in half lengthwise and carefully remove the yolks into a medium mixing bowl. Set the empty egg white halves aside on a clean plate or a dedicated egg carrier.
Use a fork to mash the egg yolks until they are fine and crumbly. Add the mayonnaise, mustard, sweet pickle relish, salt, and pepper. Stir the mixture vigorously until it is smooth and creamy. If the mixture feels too dry, you can add an extra teaspoon of mayonnaise until you reach your desired consistency.
Spoon the yolk mixture into the center of each egg white half. For a more professional look, you can transfer the filling into a piping bag fitted with a star tip and pipe the mixture into the whites. Arrange the filled eggs in a circular pattern on a large round serving platter to begin forming the wreath shape.
Tuck small sprigs of fresh parsley or dill around the outer and inner edges of the egg circle to create the appearance of evergreen branches. Cut very small pieces of red bell pepper into tiny squares to look like holly berries and place them on top of the filling. You can also cut thin strips of red pepper to form a small bow shape at the bottom of the wreath for the perfect finishing touch.
