If you’re crunched for time, grab the Instant Pot! Place the eggs on a trivet, add 1 cup of water, close the lid, and set it for 6 minutes. Let the pressure release naturally for 6 minutes more, then quick-release the remaining pressure.

Prefer the classic method? Place the eggs in a saucepan, cover with cold water, bring to a boil, cover, and let it sit off the heat for 10-12 minutes. Once they are cool, transfer to an ice bath and peel.

In a large mixing bowl, combine the softened cream cheese and mayonnaise and blend until smooth using an electric mixer.

Add salt, pepper, ground mustard, and relish to the mixture.

Fold in the chopped hard-boiled eggs gently.

For garnish, sprinkle paprika on top and add chopped chives or green onions.

Serve the dip immediately or refrigerate to enhance the flavors.