1/3 cup mayonnaise
2 teaspoons yellow mustard
1 teaspoon finely chopped onion
3/4 teaspoon pickle relish
1/2 teaspoon garlic salt
1/8 teaspoon black pepper Paprika, parsley or sliced olives for garnish
Place the eggs in a large pot and add enough water to cover them; heat to boiling. When the water boils, remove the pot from the heat. Keep it covered and let sit for 20 minutes. Then drain the hot water and run cold water over the eggs. Let the eggs cool for 5 to 10 minutes. Peel the eggs carefully, then slice in half lengthwise. Remove the egg yolks to a medium-sized bowl. Set aside the whites on a plate. In the medium bowl, add the mayonnaise, mustard, garlic salt, onion, relish and pepper. Mix well. With a spoon, fill the cavity of each egg white half with the yolk mixture; yolk mixture should over-fill the egg. (Optionally, use a piping bag or a plastic sandwich bag with a hole cut in one corner to fill the eggs.) Serve immediately or cover and chill until ready to serve. Sprinkle with a quick dash of paprika, parsley or a sliced olive before serving.