Start by hard boiling your eggs. Allow them to cool, peel them, and chop them into small pieces.
In a large mixing bowl, add your chopped hard-boiled eggs. Pour in the mayonnaise, sweet pickle relish, sweet pickle juice, and tarragon vinegar.
Sprinkle in the salt and ground black pepper. Mix everything together.
Using a fork or potato masher, gently mix until combined, aiming for a creamy texture with some chunks.
Taste your egg salad and adjust the seasoning if needed.
Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
