Carefully place the eggs in a pot and cover with one inch of water. Add one tablespoon of vinegar. Bring the water to a rolling boil and boil for exactly 5 minutes. Turn off the heat and let the eggs sit for exactly 15 minutes.

Make Ice Bath

While the eggs are covered. Fill a bowl with ice and cover with cold water. Set aside.

Using a slotted spoon, quickly move the eggs to the ice bath. Let them chill for 5 minutes.

Next, remove one egg at a time from the ice bath. Tap both ends of the egg on the counter turn the egg and roll it gently. Peel the egg under running cold water letting the water help remove the shell. Repeat.

Pat the eggs dry.

Halve and Separate The Eggs

Using a sharp knife, slice the eggs lengthwise. Gently remove the yolks. Add the egg yolks into a mixing bowl. Place the egg white halves on an egg platter and cover with a damp paper towel.

Using a hand mixer, beat the boiled egg yolks, mayonnaise, yellow mustard, salt, and black pepper on low speed until the mixture is smooth and creamy. This is where the magic happens.

Fold in the relish.

Spoon or pipe 1 tablespoon of filling into each egg white half. Garnish with paprik and fresh dill if desired.

Serve immediately or store the deviled eggs in an airtight container in the refrigerator for up to 3 days in advance. Keep the egg white halves and the filing separate to avoid dried out eggs. Fill before serving.