Deviled Eggs

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1. 1
   Add the cold eggs to a saucepot. Add enough water to the pot to cover the eggs by one inch.
2. 2
   Place a lid on the pot and bring the water up to a boil over high heat. Once the water reaches a full rolling boil, turn the heat off and leave the pot on the burner (with the lid on) for about 12 minutes.
3. 3
   After 12 minutes, transfer the eggs to a bowl of ice water and chill the eggs for about 5 minutes.
4. 4
   Next, peel the eggs then slice them in half. Pop the yolks out of the white and place them in a bowl. Add the mayonnaise, Dijon mustard, seasoning salt, and dill relish and mash everything together to combine.
5. 5
   Spoon the seasoned yolk mixture back into the whites or place the mixture in a sandwich or freezer bag, snip off one corner of the bag, and pipe the filling into the egg whites.
6. 6
   Garnish the deviled eggs with your favorite toppings like paprika, chopped bacon, or sliced green onions. Serve and enjoy!