Place eggs in a pot large enough to hold them all in a single layer.

Cover by 3 inches of cold water and place on the stovetop over high heat.

Once the water starts simmering briskly, reduce heat to medium high and cook for 12 minutes.

Use a slotted spoon to transfer eggs to a bowl of ice-cold water.

Let cool for 5 or 10 minutes, then peel.

Halve eggs lengthwise; slip out yolks and mash with a fork in a small bowl.

Add mayonnaise, salt, dry mustard and pepper.

Stir in green onions and relish.

Fill whites evenly with yolk mixture, heaping it lightly.

Sprinkle with paprika. Refrigerate until serving (no longer than 24 hours).