Hard boil your eggs. My favorite way is with the Instant Pot. Pour about 1 inch of water in the pot, set in the rack, set eggs on rack, seal pot and set for 3 minutes on high.
As soon as the Instant Pot is done, quick release the steam and remove the eggs to a bowl of ice water.
Once chilled, which only takes about 5 minutes, peel eggs, rinse them and pat them dry.
Slice eggs in half, placing whites on a serving tray and the yolks in a mixing bowl.
Break up the yolks with a fork or a whisk. Add the other ingredients and mix well to combine. Give it a taste for seasoning and add anything you'd like more of.
Either spoon the yolk mixture into the whites or create a piping bag with a ziptop bag and pipe in the filling. You can garnish with a little extra relish, a sprig of fresh herbs or a sprinkle of paprika. I left mine plain and they're still beautiful.
I would never use my Instant Pot to cook only 6 eggs. I would either double this recipe if I were serving a crowd or at least cook more eggs and simply keep them in the fridge for snacks.
If not serving (or eating) these right away, store in the refrigerator until ready to eat.