Place eggs in a large saucepan and cover with water by 1 inch. Bring to a boil over medium-high heat. Once boiling, cover the saucepan and remove from heat. Let stand for 12 minutes.

Transfer eggs to an ice water bath and let them cool for about 5 minutes. Once cooled, peel the eggs.

Slice each egg in half lengthwise. Gently remove the yolks and place them in a mixing bowl.

Add mayonnaise, relish, and mustard to the egg yolks. Season with salt and pepper. Mix until smooth and creamy.

Spoon or pipe the yolk mixture back into the egg white halves.

Lightly sprinkle each deviled egg with paprika for garnish.

Chill in the refrigerator for at least 10 minutes before serving.