My favorite, not so "top-secret" recipe for deviled eggs...

First thing is to boil your eggs correctly!  We'll say 6, but you  can adjust depending on your crowd.  Place the eggs in a pan submerged with cold water.  Place on high heat just until the water begins to boil, reduce heat to low and cover, (when safe to do so without boiling over).  Cook for 10 minutes then immediately pour out hot water and start cold water rinse and add ice cubes, this stops the cooking and ensures nice bright yellow yolks!

Peel your eggs and slice them length wise, placing the yolks in a bowl, and reserving the whites to be filled later.

I prefer to smash the yolks with a fork.

Then I add a little salt and paprika, I don't measure just a dash or two of salt and a good sprinkling of paprika, stir it up well before adding wet ingredients.

Next a couple teaspoonfuls of dill relish, more or less as you prefer.

About a teaspoon of yellow mustard.

I use miracle whip, (or whatever similar salad dressing is on sale).  I start with a couple of heaping tablespoons, and gradually increase if necessary, I would rather have the consistency a little on the dry side than too runny.  When you are happy with the mix you can use a small spatula to fill the whites, or if you have a frosting bag with a large (1 M) star tip you can pipe the yolk mixture into the whites, (guess that cake decorating class taught me one thing after all...smile.)  Then I sprinkle a little more paprika on top.  Yum!!!

P.S. If you have any of the yolk mix leftover it's great on crackers!