Place eggs in a large pot and cover the eggs with an inch of water. Bring to a boil.
Boil eggs for 7-8 minutes. Remove eggs with a slotted spoon and place them in a bowl of cold water to stop the cooking process. Allow cooling in the water for 5 minutes.
Once cool, remove and peel the eggs and cut them in half. Remove the cooked yolk from the egg whites and place the yolks in a separate bowl.
Use a fork and mash the egg yolks until broken apart. Add mayonnaise, sweet relish, diced jalapeños, salt, and pepper, and stir until combined and creamy.
Use a small spoon or piping bag to put the yolk mixture on top of the cooked egg white halves. Sprinkle the deviled eggs with paprika for garnish.
Cover and place the deviled eggs in the fridge for at least 30 minutes before serving, or up to 24 hours.