Cook eggs in water for about 5 minutes, or until they are hard boiled. Peel the shell and cut each egg in half, lengthways.
Combine Ajvar vegetable relish with sour cream, mayonnaise, salt, pepper, parsley, sugar (if prefer) and stir well.
Arrange eggs on a plate, pour sauce around the eggs and decorate. Serve as a small meal or cold entrée.
Garden salad or toasted bread make perfect base for serving the eggs.