1-Hard-Boiling Methods:
* Stovetop method: Place eggs in a saucepan covered with cold water, heat until boiling, add 1 teaspoon baking soda, cover and remove from heat, let sit for 12 minutes, then cool in ice water.
* Instant Pot method: Add 1 cup water to the pot, place a wire rack and eggs on top, cook on high pressure for 5 minutes with a 5-minute natural release, then cool in ice water for 5 minutes.
* Oven method: Preheat to 325°F (163°C), place eggs in a muffin tin, bake for 30 minutes, and cool in ice water for 10 minutes.

2-Peel them carefully and slice each one lengthwise.

3-Remove the yolks and mash them in a bowl with the mayonnaise mixture, pickle relish, and mustard until smooth.

4-Season with salt and pepper.

5-Spoon or pipe the mixture back into the egg whites.

6-Garnish with paprika or chives before serving.