mayonnaise
mustard
however many eggs you want (remember 1 egg=2 deviled eggs)
dill relish (optional)
paprika (optional because its just for decoration)

Boil eggs until hard boiled (about 15-20 minutes). Peel eggs carefully under running cold water (you want them to be as perfect as possible). Slice eggs in half lengthwise (on the side going up and down). Scrape all the yolks into a bowl and mash them into a paste. Stir in the mayonnaise and season to taste with salt and pepper.

Add mustard and dill relish, to taste. If it needs more relish or more mustard or if it's too dry, then add more mayonnaise.

Place empty egg whites on a serving dish and transfer the egg filling mixture from the bowl into a sandwich bag. Cut a small hole in the corner of the bag and squeeze all of the filling to the corner and out of the bag to fill the eggs.

To garnish, sprinkle the top of each egg in the center with a tiny pinch of paprika or chopped parsley.