Boil whole Egg (6) in salted water for 15 minutes.
Turn off heat and add warm water, cool water, then cold water to the pot. Allow whole eggs to rest in cold water for 5 minutes.
Remove whole eggs and lay on a cooling rack for at least another 5 minutes.
Peel the eggs and rinse under cool water to make sure all the shell is removed. Return to the rack after rinsing.
Slice eggs in half length-wise and scoop out yolks into a medium sized mixing bowl or food processor, depending on how smooth you want your filling.
Blend yolks with Mayonnaise (1/4 cup), Yellow Mustard (1 teaspoon) Pickle Relish (1 teaspoon), Salt (1/2 teaspoon) and Freshly Ground Black Pepper (1/2 teaspoon). You can either hand mix your ingredients if you like your eggs a little chunkier or in a processor if you want them smooth.
For Lemony Deviled Eggs, you can either replace the mayonnaise with Lemonaise (1/4 cup) and Lemon (1 teaspoon) in the yolk mixture. Sprinkle Lemon (to taste) and Watercress (to taste) on top of eggs.
For Spicy Deviled Eggs, you can add Ground Cumin (2 teaspoon) and Sriracha (1 teaspoon) to the yolk mixture. Sprinkle eggs with Scallion (to taste).
For Savory Deviled Eggs, you can add Horseradish (2 teaspoon) to the yolk mixture and replace salt with smoked salt. Top with crispy Bacon (to taste) and Roasted Almonds (to taste).
Pipe or carefully spoon yolk filling back into whites. Top with a sprinkle of Paprika (to taste)