Start by placing large eggs in a pot and covering them with cold water, ensuring they’re submerged by at least an inch. Bring the water to a rolling boil over medium heat, then immediately cover the pot and turn off the heat. Allow the eggs to sit for 12 minutes.

Carefully transfer the eggs to a bowl filled with ice water. Let them cool in the ice bath for about 5 minutes to stop the cooking process, making them easier to peel.

Gently crack the shells by tapping them on a hard surface. Peel the shells off under running water if desired, then chop the eggs into small pieces.

In a mixing bowl, combine the chopped eggs with mayonnaise, Dijon mustard, pickle relish, salt, pepper, and half of the paprika. Mash and stir until well incorporated.

Cover the bowl tightly and place it in the refrigerator for at least 1 hour to meld the flavors.

Transfer the dip into a stylish serving bowl. Sprinkle the remaining paprika on top and serve with dippers like chips or veggies.