Boil the Eggs: Start by placing the eggs in a saucepan and covering them with cold water. Bring the water to a boil over medium heat. Once boiling, cover the pan and remove it from the heat; let the eggs sit for 12 minutes.

Cool and Peel: After 12 minutes, transfer the eggs to an ice bath to cool them quickly. Peel the eggs under running water for easier removal of the shells.

Create the Filling: Halve the peeled eggs lengthwise and scoop out the yolks into a bowl. Mash the yolks with mayonnaise, mustard, salt, pepper, and relish until the mixture is smooth and creamy.

Fill Egg Whites: Using a spoon or a piping bag, fill the halved egg whites with the delicious yolk mixture, creating heaped portions to make them visually appealing.

Garnish: Sprinkle paprika on top for a touch of color and a hint of smokiness. You can also add fresh herbs for extra flair!

Serve: Arrange your beautifully filled deviled eggs on a platter and enjoy them chilled or at room temperature.