1-Hard Boil Eggs: Pick one method to get started. For stovetop, cover 12 large eggs with cold water in a pot, heat to boiling, add 1 teaspoon baking soda, cover, remove from heat, and let sit for 12 minutes. Then, cool the eggs right away in ice water. If using an Instant Pot, add 1 cup water and a wire rack, place eggs on the rack, cook on high pressure for 5 minutes, allow a 5-minute natural pressure release, and cool in ice water. For the oven method, preheat to 325 degrees F, place eggs in a muffin tin, bake for 30 minutes, and cool in ice water.

2-Prepare Eggs: After cooling, peel the eggs carefully. Slice each one lengthwise and gently remove the yolks into a bowl, keeping the whites intact for filling later.

3-Make Filling: Mash the egg yolks well in the bowl. Mix in the mayonnaise or the mayonnaise and yogurt combination (totaling 1/3 cup), the pickle relish or diced dill pickle, the mustard, salt, and pepper until everything is smooth. Taste and adjust as needed for the perfect flavor.

4-Fill Eggs: Use a spoon or a piping bag to put the yolk mixture back into the hollowed egg whites, making sure each one is evenly filled.

5-Garnish and Serve: Sprinkle with paprika or chives right before serving. You can store them covered in the fridge for 2-3 days to enjoy later.