Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.

While eggs are cooking, combine mayonnaise, relish, dill, mustard, salt, and pepper in a medium mixing bowl.

Remove eggs from hot water, cool under cold running water, and peel. Halve eggs lengthwise; remove yolks and add to mayonnaise mixture. Mix well. Scoop mixture into a piping bag or plastic baggie. Place in the refrigerator until more firm, 10 to 15 minutes.

Pipe the chilled mixture into the emptied and halved eggs. Sprinkle paprika on top of each egg. Serve immediately or refrigerate for up to 7 days.