Put a dozen eggs in a pot of cool water and bring it to a boil. Once the water is boiling, turn off the heat and allow eggs to cool.

Run the eggs under cold water or put them in an ice bath.

Peel the eggs and cut into halves. Remove the egg yolks and set them aside to refrigerate. Place the egg whites on a plate or a special deviled eggs tray if you have one.

Get a small bowl and mash the egg yolks until there are no lumps. Mix in mayo, dijon mustard or yellow mustard, salt and black pepper to taste, and pickle relish. Scoop mixture into egg halves.

Sprinkle paprika on top as a garnish.