Step 1: Hard-boil the eggs. Place eggs in a single layer in a saucepan and cover with cold water by an inch. Bring to a rolling boil, then cover, remove from heat, and let stand for 10–12 minutes for firm yolks. Transfer eggs immediately to an ice bath to stop cooking and make peeling easy.

Step 2: Peel and halve the eggs. Gently tap each egg on the counter, then roll to crack the shell evenly. Peel under running water to help separate membrane from white. Slice eggs lengthwise and scoop yolks into a mixing bowl, placing whites on a serving tray.

Step 3: Make the yolk filling. Mash yolks with mayonnaise, Dijon, white vinegar, paprika, and a pinch of salt until silky. Fold in chopped dill relish, minced celery, fresh dill, and parsley until evenly distributed. Adjust seasoning — add more vinegar, mustard, or mayo to find the balance you like.

Step 4: Fill the egg whites. Spoon or pipe the yolk mixture into the whites, making gentle peaks. Finish with an extra dusting of paprika and a sprig of dill if desired. Chill for at least 20 minutes to let flavors meld before serving.

Step 5: Serve and garnish. Arrange on a platter and add extra relish or chopped herbs for color. Serve chilled or at cool room temperature for up to 2 hours on the table.