Place your eggs in the large pot carefully. Do not let them drop or crack. Cover them with two inches of cold water.

Turn the stove to high heat now. Bring the water to a rolling boil. This will start the cooking process quickly.

Remove the pot from the hot burner immediately. Cover the pot with a tight lid now. Let the eggs sit for fifteen minutes total.

Drain the hot water from the pot carefully. Run cold water over the eggs right away. This stops the eggs from cooking any further.

Peel the eggs under the cool running water. This helps the shells come off very cleanly. Pat the peeled eggs dry with a towel.

Slice each egg in half lengthwise very slowly. Use a sharp knife for a smooth edge. Place the halves on a clean work surface.

Scoop the yellow yolks into your small bowl. Be careful not to tear the white parts. Set the empty white halves on a plate.

Mash the yolks with your fork very well. There should be no large lumps left over. The yolks should look like fine yellow crumbs.

Add the mayonnaise and mustard to the bowl. Stir in the relish, salt, and pepper now. Mix everything until the filling is very creamy.

Spoon the mixture back into the egg whites. You can use a piping bag for beauty. Fill each hole until it is slightly mounded.

Sprinkle a little paprika over the finished eggs. This makes them look like a professional dish. Chill them in the fridge until you serve.