Step 1

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.

Step 2

While the eggs cook, prepare the filling. Combine the Veganaise, mustard, pickle relish, honey, cayenne, salt and pepper and mix well.

Step 3

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.

Step 4

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.

Step 5

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.