Place eggs in a pot and add water to just below the top of the eggs. Bring water to a boil, but as soon as you see the water begin to boil, turn the heat to low and cover the pot. Simmer - barely boiling - for 13 minutes. A high boil may crack the shell.
When done drain the pot, add cold water. In about 2 minutes they will be cool enough to handle and peel. Once peeled let them come to room temperature so the yolk will set a bit.
Slice the egg in half lengthwise. Gently place the yolks in a small mixing bowl. Mash the yolks with a fork. Add some finely chopped pickle (dill or sweet) or pickle relish (dill or sweet). If using relish put it in a fine strainer and press out the liquid with the back of a spoon or it will make the egg too runny. No small strainer, wrap it in a paper towel and squeeze out the juice.
Mix the pickle and egg together. Now add a little mayonnaise. Add just a little and see what the consistency is like. You don't want the filling to be runny, but firm. Add a little salt and pepper. Some like to add a dash of hot sauce. Crumbled bacon is also a fun addition either in the mix or as garnish on top.
Divide the filling among the eggs; sprinkle the top with a little paprika. Chill for a an hour or so.
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