1-Stovetop: Place eggs in a saucepan covered with cold water, bring to a boil, add 1 teaspoon baking soda, cover, remove from heat, and let rest for 12 minutes. Cool in an ice water bath.

2-Instant Pot: Add 1 cup water and a wire rack, place eggs on the rack, cook on high pressure for 5 minutes, then allow 5 minutes of natural pressure release. Cool in ice water for 5 minutes.

3-Oven: Preheat to 325°F (163°C), place eggs in muffin tin cups, bake for 30 minutes, then cool in ice water for 10 minutes.

4-After cooling and peeling, slice the eggs lengthwise and remove the yolks into a bowl. Mash the yolks with the mayonnaise or yogurt mixture, pickle relish, mustard, salt, and pepper until smooth, adjusting for your preferred consistency.

5-For a helpful tip, spoon or pipe the filling back into the egg whites and garnish with paprika or chives before serving.