Place the eggs in a large pot. Cover them with cold water by about one inch. Bring the water to a boil over medium-high heat. Turn off the heat and cover the pot. Let the eggs sit for about 12 minutes.

Move the cooked eggs into a bowl filled with ice water. Let them cool for at least 10 minutes. This step makes peeling much easier and helps keep the egg whites smooth.

Carefully peel each egg. Rinse away any small shell pieces. Pat the eggs dry with paper towels. Slice each egg in half lengthwise using a sharp knife. Place the whites on a serving plate.

Gently scoop out the cooked yolks using a spoon. Place all the yolks into a mixing bowl. Keep the egg white halves safe because they will hold the creamy filling later.

Mash the egg yolks with a fork until very smooth. Add mayonnaise, yellow mustard, sweet pickle relish, salt, black pepper, garlic powder, and onion powder. Stir everything well until creamy and fluffy.

Spoon the filling into each egg white half. For a prettier look, use a piping bag or a zip-top bag with one corner cut off. Fill each egg evenly.

Lightly sprinkle paprika over every stuffed egg. Add chopped parsley if you like extra color. Chill the eggs for at least 20 minutes before serving for the best flavor.