Boil eggs by putting the eggs in a saucepan and covering with cold water. Bring to boil over medium-high heat and boil for 5 minutes. Remove from heat and cool eggs by placing in a bowl of ice water or running cold water into the pan.

Once eggs are cold, remove shells and slice each egg in half lengthwise.

Remove all the egg yolks and add to a small bowl.

Add mayonnaise, mustard, pickle relish, garlic salt, and pepper and mix with a fork until smooth and everything is incorporated.

Fill the egg whites with the filling using a small cookie scoop, a spoon, or by piping into the egg with a large decorating tip.

Garnish with paprika and chives, and serve or store in a covered container in the fridge. You can store in the fridge for up to 3 days.