Start by peeling the hard-boiled eggs. It’s best to do this gently to avoid breaking the eggs. Once peeled, chop them very finely to ensure they mix well with the other ingredients.
In a large bowl, combine the mayonnaise, sweet pickle relish, tarragon vinegar, sweet pickle juice, salt, and ground black pepper. Mix these ingredients thoroughly until they are well blended.
Gently fold in the chopped eggs into the mayonnaise mixture. Be careful not to mash the eggs; you want to keep some texture.
Taste and adjust the seasoning, adding more salt or pepper if needed. You can also add more mayonnaise if you prefer a creamier texture.
Once everything is combined, transfer the salad to a serving dish. You can serve it immediately or refrigerate it for a couple of hours to let the flavors meld.
When ready to serve, enjoy it on your favorite bread, crackers, or just on its own!
