Boil one dozen eggs for 25 minutes on med-high heat. Let cool for 5 minutes.
Drain hot water. Add ice to eggs and cold water. Let sit until eggs feel cool to the touch, about 10 minutes.
Prep area for peeling boiled eggs. (I like to get a plastic bag and lay over the sink and get paper towels to lay peeled eggs on.
Peel boiled eggs. Once peeled, slice deviled eggs in half and place the yolk in separate bowl. Place egg white on your serving dish.
In bowl with yolks, add mayonnaise, mustard and sweet relish. Mash and mix. Slowly add in salt, garlic salt and pepper to taste.
Cover and refrigerate an hour. Ready to serve when chilled.
