Begin by slicing the hard-boiled eggs in half and placing the yolks in a small bowl.
Add in the mayo, dill weed, and sweet relish.
Mix this well, adding in more mayo if needed. It's important to get a nice consistency, do not add too much mayo. Keep in mind how you would serve egg salad on a sandwich, not too runny but not too thick. About 1/2 Cup of mayo works well when we make these.
Once you have the egg salad combined place it in the fridge for 1-2 hours to chill before filling the egg yolks.
If it's already cold, go ahead and pipe or spoon it into each egg yolk.