Boil 12 large eggs for 10-12 minutes in a saucepan covered with an inch of cold water. Drain and rinse under cold water until cool.

Peel the cooled eggs, slice each in half lengthwise, and gently scoop out the yolks into a medium bowl.

Mash the egg yolks until smooth. Add 1/4 cup mayonnaise, 3 tablespoons sweet relish, 1 tablespoon yellow mustard, 1/4 teaspoon salt, 1/4 teaspoon pepper, and optional Tabasco sauce. Mix until well combined and creamy.

Spoon or pipe the yolk mixture back into the empty egg white halves, creating a generous mound.

Garnish the deviled eggs by sprinkling with paprika and optionally topping each with a small sweet gherkin pickle slice.

Arrange the deviled eggs on a serving platter and chill for at least 15 minutes before serving.