Fill a medium saucepan halfway with water and bring to a boil. Carefully add the eggs and boil for at least 10 minutes. Remove the eggs and place in ice water to cool.

Gently crack and peel off the shells of the eggs. Reserve 2 eggs and cut the remaining in half lengthwise.

Spoon the yolks into a small mixing bowl. Crumbled the reserved 2 eggs in with the yolks. Gently mash with a fork.

Stir in the mayonnaise, the relish, mustard, Worcestershire sauce garlic and honey. Mix in the salt and pepper. Sample the mixture and adjust any ingredients to taste, if desired.

Spoon or pipe the yolk mixture into the egg whites. Cover and refrigerate for about 30 minutes or until chilled. Sprinkle with chili powder and serve.