Fill a medium saucepan with enough water to cover your eggs by an inch. Bring the water to a rolling boil over high heat.

Have your room temperature eggs ready. Carefully add them to the boiling water one by one.

Let the eggs cook for 12 minutes.

Immediately turn off the heat and carefully drain the hot water. Rinse the eggs under cold running water to stop the cooking process. Allow them to cool in the cold water for about 10 minutes.

Once the eggs are cool enough to handle, gently tap them on your countertop and roll them to create small cracks all over the shell. This will make peeling a breeze.

Submerge the eggs in cold water while peeling. The water seeps under the shell, making it easier to remove.

Carefully slice each egg in half lengthwise. Gently remove the yolks and place them into a bowl. Set the egg white halves aside.

Use a fork to mash the yolks into a fine crumble. The yolks should be smooth with minimal lumps.

Add mayonnaise, dill relish, and mustard to the mashed yolks. Mix until thoroughly combined and the mixture is nice and creamy.

Season generously with salt and pepper, then mix again. Taste and adjust the seasonings as needed.

Using a small spoon (or a piping bag for a fancier look), carefully fill each egg white half with the prepared yolk mixture. Aim for a slight mound.

Sprinkle a bit of paprika over each deviled egg then serve.