For easy-to-peel eggs, steam them rather than boiling them. To do so, add about 1/2 inch of water to the bottom of a medium-sized saucepan with a tight-fitting lid. Over medium-high heat, bring the water to a boil. Turn the heat off. Carefully add the eggs. Cover and return to a boil. Steam for 12 to 15 minutes. Once cooked, place the eggs in an ice bath until completely cool.

Peel the eggs and slice them in half lengthwise. Carefully scoop out the yolk and place them in a small bowl. Use a fork to mash up the yolks.

Add the mayo, mustard, hot sauce, and garlic powder. Mix until smooth. Add the pickle relish. Add salt and pepper to taste. Spoon the mixture equally back into the whites. Garnish with pepper or paprika, as desired.