1/4 cup mayo
1 teaspoon mustard
3 teaspoons sweet/hot pickle relish
1/2 teaspoon salt
1/4 teaspoon pepper
About 1 cup leftover brisket (enough to top 12 eggs)
Parsley for garnish
Place the eggs in a pot of water on medium-high heat. Bring to a boil, then cover and pull from the heat. Let sit with a lid on for 10–15 minutes. Drain and put eggs in an ice bath. Once the eggs have cooled, peel and slice them in half. Remove the yolks and place them in a medium bowl. Using a fork or potato masher, break up yolks. Add all remaining ingredients and stir well until completely combined. Then, either using a piping bag and tip or just a spoon, pipe filling into egg whites. Top with a small piece of leftover brisket and sprinkle with parsley.