Place the eggs in a large saucepan with enough water to cover them.

Bring the water to a boil, and boil for 10 minutes. Use a large spoon to transfer the eggs to a colander, and place under running cold water to cool.

Peel and set aside until ready to make the salad.

In a large bowl, mash the eggs carefully.

Add the Homemade Mayo, mustard, and relish, and stir until well incorporated.

Season with salt and pepper.

Serve topped with a sprinkle of scallions.