Stovetop Method: Add eggs to a saucepan and cover them with cold water. Heat until the water comes to a boil. Stir in 1 teaspoon of baking soda, cover, and remove from heat. Let the eggs rest covered for 12 minutes. Transfer the eggs to an ice water bath to cool.

Instant Pot Method: Add 1 cup of water to the Instant Pot, place a wire rack inside, and set the eggs on top. Cook on high pressure for 5 minutes with a natural release for 5 minutes. Transfer the eggs to an ice water bath for 5 minutes.

Oven Method: Preheat the oven to 325°F (165°C). Place each egg in a muffin tin and bake for 30 minutes. Transfer the eggs to an ice water bath to cool.

Peel the cooked eggs and cut them in half lengthwise. Remove the yolks and place them in a mixing bowl.

For the filling, combine the yolks with mayonnaise, pickle relish, and mustard. Mash everything together until smooth.

Add salt and pepper to taste.

Spoon the filling back into the egg whites. If desired, you can use a pastry bag for a more decorative filling.

Garnish with paprika or chives before serving.

Store any leftovers in the fridge for 2-3 days.