Place the eggs into a large pot and cover the eggs with 2 inches of water above them. Place the pot on the stove and bring the water to a boil, cover, lower the heat to low, and cook for 1 minute. Take the pot off the heat and let stand for 14 minutes covered.

Place the eggs in an ice-water bath fully submerged for 5 minutes.

Once the eggs are ready, peel them and place them on a clean work surface.

Cut the eggs in half lengthwise and pop the yolks out, you can use a spoon to help with this but be careful not to break the egg white.

Place the yolks in a large bowl. With the back of a fork, mash the eggs until it forms small crumbles

Add the mayonnaise and stir to combine fully until smooth.

Add the pickle relish, sugar, dijon, pepper, and salt, mix to combine fully. Taste and adjust seasoning if necessary.

Pipe the filling or spoon it into the egg whites. Garnish with a little sweet paprika and minced chives if desired, serve immediately or chill until serving.