Step 1

Place the eggs in a single layer in the bottom of a medium saucepan. Add water to cover the eggs by 1 inch. Cover the saucepan with a lid.

Step 2

Bring the eggs and water to a boil. Turn off the stove, remove the pan from the heat, and let stand for 12 minutes.

Step 3

Drain the water from the saucepan. Lightly crack the eggs in the pan and fill the pan with cold water and ice. Let the eggs stand in the ice water for 10 minutes.

Step 4

Crack and peel the eggs under running cold water. Dry the peeled eggs.

Step 5

Slice each egg in half lengthwise. Gently remove the egg holks and place them in a small bowl.

Step 6

Mash the yolks with a fork.

Step 7

Add the mayonnaise, mustard, pickle relish, and salt and black pepper to taste. Mix until well combined.

Step 8

Using a piping bag or a teaspoon, fill each egg white with the yolk mixture.

Step 9

Dust lightly with paprika.