Cook the eggs. See note above for directions for boiling, baking or using the instant pot to cook perfect hard-boiled eggs.
Peel the eggs and then cut them in half, lengthwise. Carefully remove the yolks and place in bowl.
Stir together the mayonnaise, pickle relish, and mustard.
Mash with a fork until smooth. Add salt and pepper, to taste. Add more mayo , Greek yogurt or mustard, to taste, if needed.
Add a big spoonful of filling back into each egg white.
Store in fridge for up to 3 days. Garnish with a sprinkle of paprika just before serving.
Make Ahead and Storing Instructions:
To make ahead: You can make deviled eggs ahead of time by making the hard boiled eggs, making the filling, and storing the eggs and filling separately for up to 3-4 days. Fill the eggs with the mixture right before serving. You could also make the deviled eggs completely, and they will keep for up to 3-4 days in the refrigerator.To store: Place deviled eggs covered, in the refrigerator for 3-4 days.
Add bacon: cooked and diced.Add chives: finely dice them and mix them in egg mixture.Add herbs: add a little dried dill or basil to the egg mixture.Add spice: add extra paprika , cajun spices, or hot sauce.