1-Hard boil the eggs using one of these methods: For stovetop, cover eggs in cold water, heat to a boil, add 1 teaspoon baking soda, cover, remove from heat, and let sit for 12 minutes before cooling in ice water.

2-For pressure cooker, add 1 cup water, place eggs on a wire rack, cook on high pressure for 5 minutes, allow natural release for 5 minutes, then cool in ice water.

3-For oven, preheat to 325°F, place eggs in muffin tin cups, bake for 30 minutes, and cool in ice water.

4-Peel the eggs and slice them in half lengthwise, then carefully remove the yolks and place them in a bowl.

5-Mash the yolks with 1/3 cup mayonnaise or half mayonnaise and half plain Greek yogurt, 2 tablespoons pickle relish or diced dill pickle, 1 1/2 teaspoons mustard or yellow mustard, salt, and pepper until smooth, adjusting seasonings as needed.

6-Spoon or pipe the yolk mixture into the egg white halves.

7-Sprinkle with paprika or chives before serving, and remember to refrigerate and consume within 2 to 3 days depending on egg freshness.