Put the eggs in a large pot and cover them with cold water. Remove the eggs to a bowl, uncooked, and put a fire under the water. When the water is rapidly boiling, carefully lay the eggs into the boiling water, and stir carefully for about one minute. Cover and turn off the heat. Let sit for at least 1/2 hour, then put in the refrigerator to cool.

When the eggs are cool, have an egg tray ready and slice the eggs length wise, putting the white part in the tray, and the yellow into the bowl of a food processor. Pulse until all eggs broken up. Add half of the mayonnaise, then the mustard, relish, and paprika,. Pulse until the eggs have completely mixed, then remove to a bowl. Using a spoon or spatula, add the remaining mayonnaise and mix thoroughly.

Place a piping bag in a tall glass, and fill 2/3 with the egg mixture. Pipe the mixture into the whites on the tray. Decorate each egg with garnish, some with each topping, but leave a few with no garnish (for the people who are frightened of new things).

Combine the cayenne and paprika and mix thoroughly. Put this mixture into a mesh strainer or sifter, and sift the spice over the eggs.

Keep refrigerated until ready to serve.