Stovetop Method: Place eggs in a saucepan, cover them with cold water, and bring to a boil. Stir in 1 teaspoon of baking soda for easier peeling, cover, and remove from heat. Let sit for 12 minutes, then transfer to an ice water bath.

Instant Pot Method: Pour 1 cup of water into the Instant Pot, add a wire rack, and place the eggs on top. Cook on high pressure for 5 minutes with a 5-minute natural release. Chill in an ice water bath for 5 minutes.

Oven Method: Preheat your oven to 325°F. Place each egg in a muffin tin cup and bake for 30 minutes, then cool in an ice water bath.

Slice the cooled eggs in half lengthwise. Gently remove the yolks and place them in a bowl.

To the yolks, add mayonnaise, pickle relish, and mustard. Mash everything together with a fork until smooth. Add salt and pepper to taste.

Spoon a generous dollop of the filling back into the egg whites. Use a pastry bag for a fancier look, if desired. Garnish with paprika or chives right before serving.

Keep any leftovers in the fridge for 2-3 days.