Hard Boil the Eggs: Place eggs in a large saucepan and cover completely with cold water. Bring to a rolling boil over medium-high heat. Add 1 teaspoon baking soda (this helps with easy peeling), cover the pot, and immediately remove from heat. Let eggs sit in hot water for exactly 12 minutes.

Cool the Eggs: After 12 minutes, transfer eggs to an ice water bath to stop the cooking process. Let cool for at least 5 minutes.

Peel and Slice: Gently tap and peel away the shells from cooled eggs. Cut each peeled egg in half lengthwise using a sharp knife.

Remove Yolks: Using a small spoon, carefully remove the yellow yolks from each egg white half and place them in a medium mixing bowl. Keep the egg white halves intact for filling.

Make the Filling: To the bowl with egg yolks, add mayonnaise, pickle relish, and Dijon mustard. Mash with a fork until smooth and creamy. Season with salt and pepper to taste. Adjust flavors as needed with more mayo, mustard, or seasonings.

Fill and Garnish: Spoon the yolk mixture generously back into each egg white half. For a professional look, use a pastry bag or plastic bag with corner cut off to pipe the filling. Sprinkle lightly with paprika just before serving.

Chill and Serve: Refrigerate deviled eggs for at least 30 minutes before serving to allow flavors to meld. Serve chilled and enjoy!