In a large pot cover eggs with COLD water. Bring to a boil and boil for 5 minutes.
Remove from heat and let sit 3 more minutes.
Pour out hot water from pot and run eggs under cold water for 1-3 minutes, until cool enough to handle.
Peel eggs one at a time and set aside on a plate or towel.
Using a sharp knife, cut in half.
Using your fingers, remove yolks gently so you don't break the egg white and put yolks into a medium sized mixing bowl.
Once all the yolks are in the bowl, mash with a fork into as small of pieces as possible.
Add in mayonnaise, relish, and dijon mustard. Mix thoroughly.
Using either a plastic bag or cake decorating kit, fill with yolk mixture and squeeze into the holes of the eggs, overfilling.
Sprinkle with paprika for garnish. Refrigerate until ready to serve.