Boil the eggs until they are hard boiled.
Remove the shells from the eggs.
Cut the eggs lengthwise, then scoop out the yolks, and place the yolk into a bowl.
Smash the yolks down until they are nice and crumbly, then add in the mayonnaise and dijon mustard.
Mix the yolk mixture, then add in the relish, and sprinkle in the garlic powder, onion powder, and ground black pepper.
Mix the yolk mixture until it's nice and creamy, then place the mixture into a plastic sandwich OR freezer bag. Snip a the corner of the plastic bag with scissors, than set it to the side.
Rinse the eggs under cool water, then pat dry, and place the eggs on a paper towel.
Fill each egg cavity with the creamy yolk mixture.
Garnish the eggs with paprika and parsley.
Serve & enjoy!