Place potatoes in a pot and cover them with water . Once they come up to a boil set a timer for ten minutes
1 1/2 Pounds gold Yukon potatoes
Check your potatoes by inserting a toothpick , if it goes to the center easily they are done
Drain potatoes and allow them to cool
Slice potatoes length wise and allow them to cool completely
Once the potatoes are cool scoop the flesh out with a melon baller . Leave a little of the flesh around the edges
Place the flesh into a food processor . Add the mayo , mustard , dill relish , diced boiled eggs , salt and pepper .
1/2 cup Mayo , 1 teaspoon yellow mustard , 2 Tablespoons dill pickle relish , 2 Large eggs , 1/2 teaspoon salt , 1/4 teaspoon pepper
Blend until smooth .
Either pipe or spoon the filling into the potatoes .
Sprinkle a little smoked paprika on top of each deviled potato
1 teaspoon smoked paprika
Serve immediately or store in a a covered container in the fridge for up to 3 days