Once water is boiling cook eggs for 10 minutes.

Remove from heat, drain and fill with cold water and ice cubes.

Let eggs cool completely before cutting in half and making the yolk filling.

When eggs are completely cool, remove shells, rinse any residual shell residue off and pat dry.

Using a sharp knife, cut eggs in half carefully and softly remove the yolks and place them in a small mixing bowl. Repeat until all eggs are halved and all yolks are in the mixing bowl.

With a fork, mash the yolks until crumbly.

Add the dill relish, mayonnaise, salt and pepper to taste.

Using a small spoon, or piping bag if you prefer, fill the egg whites with the yolk mixture.

Cover and refrigerate until ready to serve.