Peel the Eggs
Use a sharp, thin-bladed knife. Cut each egg in half lengthwise with one smooth motion.
Pop the yolks out into a medium mixing bowl.
Place the empty whites on a serving plate or a lined baking tray with the cut side up.
Use a fork to mash the yolks until they break down into fine crumbs with no large lumps.
Mix your mayonnaise and mustard into the mashed yolks.
Stir in your vinegar, relish, salt, and pepper.
Now taste the filling and adjust seasoning accordingly
Fill a piping bag fitted with a star tip, or cut a small corner off a zip-lock bag with the york filling.
Fill the egg whites generously.
Lightly dust with paprika right before serving.
Serve immediately or refrigerate.